Vietnamese salt and pepper tiger prawns

Everyone should try this at least once. It is definitely a dish we won’t forget anytime soon!

We saw it one Saturday (or Sunday) on Luke‘s TV cooking show and thought “Imagine that! No bit is wasted.” Yes, for the first time in our lives we ate a whole prawn, head to toe. Literally. All. Everything. And it was delicious. Crunchy and spicy, fresh and so so good. On top of it all, it’s relatively easy to prepare.

To make them we used:

8-10 jumbo prawns (head & legs included)
2 cups corn flour 
500 ml vegetable oil
1 tsp five spice 
1 tsp sugar
1 TBSP finely diced red shallot
1 TBSP finely diced garlic
4 spring onions, sliced into 4 cm pieces
2 chili, finely sliced
1 lime, quartered
sea salt and freshly ground pepper, to taste

We first dry roasted the salt, pepper & five spice in a pan. After the mix cooled, we combined it with sugar and set it aside.

In a deep fry wok, we brought the oil to 180°C. We dusted the prawns with flour and fried them, 2 at a time. Once cooked, we placed each on kitchen paper.

In a separate pan we cooked the red shallots, garlic, chili and spring onions on medium heat until fragrant. We lastly added the cooked prawns, the salt, pepper & five spice mix and tossed to combine. We served them with lime.

This recipe is from Luke Nguyen.



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