Vietnamese
Vietnamese - Sauces and Sides
Prawn Sauce and Side
Chef's Menu Description
Plump, sweet shellfish sautéed in garlic, white wine, and fresh parsley, finished with a squeeze of fresh lemon and sea salt.
Ingredients
- • 300g prawns, peeled and deveined
- • 2 tbsp fish sauce
- • 2 tbsp lime juice
- • 1 tbsp sugar
- • 2 garlic cloves, minced
- • 1 red chili, minced
- • 1 shallot, minced
- • 1/2 tsp black pepper
- • 2 tbsp vegetable oil
Preparation Steps
1
Phase 1
Peel and devein the prawns, then mince the garlic, shallot, and chili.
2
Phase 2
Dissolve the sugar in the fish sauce and lime juice.
3
Phase 3
Fry the prawns with the oil until just pink and cooked through, then set aside.
4
Phase 4
Pound the cooked prawns with the garlic, shallot, chili, and pepper into a coarse paste.
5
Phase 5
Stir the paste into the sauce and simmer 2 minutes until glossy.
6
Phase 6
Taste and adjust with more lime or sugar.
7
Phase 7
Serve as a rich prawns dipping sauce for rice crackers, spring rolls, or steamed rice.