Vietnamese cooking is all about bold, vibrant flavours. However I quickly realised I don’t have access to every traditional ingredient. Therefore this recipe is inspired by the fresh, punchy balance of sweet, salty, sour and spicy that defines dishes from Vietnam. These “Sort Of” Vietnamese Prawns are my relaxed, weeknight friendly take on a classic flavour combination. They’re quick, fragrant, and packed with zing. Perfect for piling onto rice, stuffing into lettuce cups, or serving straight from the pan with plenty of napkins. Authentic? Not quite. Absolutely delicious? Definitely!
What ‘sort of’ dishes do you enjoy cooking in your kitchen? Let me know in the comments below and please don’t forget to like and follow me.
Equipment
- Small mixing bowl
- Teaspoon
- Tablespoon
- Stirring spoon
- Sharp knife
- Chopping board
- Saucepan
Ingredients
- Uncooked prawns x 500g
- Coconut or brown sugar x 1 tbsp
- Garlic granules x 2 tsp
- Onion powder x 1 tsp
- Smoked paprika x 1 tsp
- Mild chili powder x 1 tsp
- Salt and pepper to taste
- Tamari or soy sauce x 2 – 3 tbsps
- Oil for the pan
- Chicken stock x 600 – 800 mls
- Onion x 1
Method
- In the small mixing bowl add coconut or brown sugar, garlic granules, onion granules, onion powder, smoke paprika, mild chili powder, tamari or soy sauce and salt and pepper to taste.
- Mix these ingredients together and set aside.
- Peel and slice the onion.
- Put the saucepan onto a high heat on the hob and add oil to the base.
- When the pan is hot add in the onions and fry until they start to soften.
- Once soften pour in the sauce that was set aside earlier.
- Fry for a minute or so to heat it through.
- Add in the uncooked prawns and fry until they turn pink.
- Mix in with the sauce while you fry.
- Add in the chicken stock and bring to the boil.
- Remove from the heat.
- Serve with rice and vegetables.
- Then enjoy.
These “Sort Of” Vietnamese Prawns prove that you don’t need a long list of specialty ingredients to create something vibrant and full of flavour. It’s about capturing the spirit of those beautiful Southeast Asian flavour balances and making them work in your own kitchen. If you give this recipe a try, I’d love to hear how you serve yours, over noodles, rice, or straight from the pan! Don’t forget to tag me so I can see your creations.
Googies Kitchen Life 