King Prawns Sautéed with Tomato, Fish Sauce and Black Pepper

Name: King Prawns Sautéed with Tomato, Fish Sauce and Black Pepper (Tôm Rim)
Yield: Serves 4
Cuisine: Vietnamese
Ingredients: 12 jumbo king prawns (shrimp), peeled, deveined, with tails intact; 1 tablespoon minced garlic; 1 teaspoon cracked black pepper; 3 tablespoons sugar; 185 ml (6 fl oz/¾ cup) fish stock or water; 4 tablespoons fish sauce; 1 teaspoon tomato paste (concentrated purée); ½ very ripe tomato, diced; 1 spring onion (scallion), finely sliced; 1 small handful coriander (cilantro) leaves; 2 tablespoons vegetable oil; 2 bird’s eye chillies, chopped

Tôm Rim

Preparation info

Serves
4

Difficulty
Easy

Appears in

Secrets of the Red Lantern

By Pauline Nguyen , Luke Nguyen and Mark Jensen

Published 2007

About

Luke Nguyen: Mum used to cook this dish at Pho Cay Du. I remember getting excited every time a customer ordered it — it was the most expensive dish on the menu. Mum would send me across to the fresh fish markets to look for the biggest and freshest jumbo king prawns (shrimp) or scampi that I could find.

I always thought to myself, why don’t they just keep a few in the fridge in case we get an order? Some

Ingredients

Method

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Part of

My Mother and Her Mother

Fay

4 months ago from Australia

Awesome punchy flavours. I thought that 3 tablespoons of sugar might be too much, but no, you need this to balance all the other elements. I reduced the amount of stock a bit too.

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