A recipe from my local Vietnamese chef Trung. During Lockdown he started doing the most yummy Vietnamese food for collection from his home once a week . It was up there with the very best Vietnamese food I have eaten here or there , and the portions were so generous they lasted us two days. In a few days time he will be opening his own restaurant in Bristol- The Saigon Kitchen- and I cant wait to try even more of his cooking.
Ingredients
- 400 g peeled raw king sized prawns
- 1/2 kilo kilo of tomatoes roughly chopped chopped
- 1 white onion Finely chopped
- 1 chili finely sliced
- a pinch hot pepper
- cooking oil
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tsp sugar
- a bunch dill
- a bunch spring onions ends removed and finely sliced (approx. 8)
Servings:
Instructions
- Fry onions in a little oil in a large cooking pot on a medium heat for 5 minutes.
- Add roughly chopped tomatoes, 3 tbsp spoons of cooking oil and 1 tbsp of fish sauce.
- Cook for approximately 10 minutes until tomatoes are very soft (like a tomato sauce).
- Add the prawns, chopped chili, 1 tbsp of fish and soy sauce and cook for around 7 minutes until prawns are cooked through.
- Add chopped dill, sugar and spring onion, stir well and heat for another minute before serving.
- Add pinch of black pepper and serve with steamed rice.
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