Pauline Nguyen, Luke Nguyen, Mark Jensen

Salt and Pepper King Prawns

Name: Salt and Pepper King Prawns (Tôm Rang Muối)
Yield: Serves 2
Cuisine: Vietnamese
Ingredients: 8 raw king prawns (shrimp); 8 raw king prawns (shrimp); 1 bird’s eye chilli, finely sliced; ½ garlic clove, crushed; ½–1 teaspoon salt and pepper seasoning mix; 2 tablespoons salt, pepper and lemon dipping sauce; 2 litres (70 fl oz/8 cups) vegetable oil, for frying; 50 g (1¾ oz/¼ cup) potato starch; 1 spring onion (scallion), finely sliced; 1 spring onion (scallion), finely sliced

Tôm Rang Muối

Preparation info

Serves
2

Difficulty
Easy

Appears in

Secrets of the Red Lantern

By Pauline Nguyen , Luke Nguyen and Mark Jensen

Published 2007

About

Ingredients

8 raw king prawns (shrimp)
2 litres (70 fl oz/8 cups

Asia
Vietnam
Fish course
Pescatarian
Gluten-free
South East Asia

Method

Remove the beak from the prawns by cutting behind the eyes with a pair of scissors. Then cut off the legs and place the prawns in a bowl and set aside. In a wok over high heat, heat the oil to 180°C (350°F), or until a cube of bread dropped in the oil browns in 15 seconds.

Dust the prawns with the potato starch, shake off excess starch, then add them, one at a time in quick succession,