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Tôm Hấp Nước Dừa | Delicate Coconut Prawns
(0)
25 min
Quick
Gurkerl Küche
Tôm Hấp Nước Dừa ist ein Klassiker der südostasiatischen Küstenküche: Saftige Garnelen werden schonend in natürlichem Kokoswasser mit Zitronengras und Ingwer gedämpft. Begleitet von duftendem Jasminreis und dem feinen Limetten-Pfeffer-Dip entsteht ein herrlich leichtes, aromatisches Hauptgericht.
Ingredients
Preparation method
Preparation
Rinse the jasmine rice under cold running water until the water runs clear. Then bring to a boil with 1.5 times the amount of lightly salted water, reduce the heat, cover, and let it gently simmer and absorb for about 15 minutes. Afterward, keep warm in the oven preheated to 60 °C.
Bruise the lemongrass firmly with the back of a knife to release the essential oils, and cut into finger-length pieces. Peel the ginger and slice thinly. Wash the spring onions and cut into pieces approx. 4 cm long.
Rinse the prawns thoroughly under cold water and pat dry with paper towels. If necessary, make a shallow cut along the back and remove the dark intestinal vein.
Chef's tip
For an especially intense flavour, you can steam the prawns with their shells on – this keeps them particularly juicy and the shells impart delicate flavours into the coconut broth.
The remaining aromatic coconut broth is full of natural sweetness: simply drizzle it over the fragrant jasmine rice while eating.
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