My boy's latest food love are prawns. For example, whenever we go for char koay teow, he would ask for all the prawns on the plate. The other day, I cooked Vietnamese-style stir fried prawns with lemongrass and chilli (tôm riem xo voi) and he loved it! He kept asking for more. :)
For this dish, I used medium-sized fresh prawns, which have been shelled and deveined. Other ingredients include large onion, thinly sliced lemongrass and red chilli, and seasoned with fish sauce, light soy sauce and sugar. I didn't have any red chilli, so I used some jalapeno peppers (you can also use cili padi (bird's eye chilli)). The lemongrass is homegrown, from our garden.
This is a simple stir-fry dish, which literally takes minutes to cook. Fragrant, sweet, savoury and spicy, the flavours are simply delicious. What a wonderful, quick weekday meal this makes. I would definitely cook this again!
Vietnamese Prawns Stir-Fried with Lemongrass & Chilli (Tom riem xo voi)
Recipe by Baby Sumo, adapted from Vietnamese Bible
Preparation time: 15 minutes
Cooking time: 5 minutes
Serves 4
Ingredients
2 tbsp vegetable oil
1 large onion, sliced
1-2 plump stem lemongrass, trimmed and finely sliced
24 medium fresh prawns, shelled and deveined (about 250g)
1 large hot red chilli or jalapeno, deseeded and sliced
1 tbsp fish sauce
2 tsp light soy sauce
1/2 tbsp caster sugar
1. In a wok, heat oil over medium high heat. Add the onion and lemongrass and stir fry for 2-3 minutes, until fragrant. Add the prawns and chilli and cook for a further minute, until prawns are cooked through. Season with fish sauce, light soy sauce and sugar and mix well.
2. Serve immediately with rice vermicelli, rice-stick noodles or plain white rice.
Note: Not very sure of the Vietnamese name for this dish, book states tom riem xo voi, but it may be tôm xào sả ớt - enlighten me if you know the correct name! Thanks :)
* I am submitting this post to Asian Food Fest- Indochina hosted by Kelly Siew Cooks and to "Cook-Your-Books #13" hosted by Joyce .
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