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Tôm Rang Muối | Vietnamese Salt and Pepper Prawns
(0)
25 min
Quick
Gurkerl Küche
Knusprig im Wok geschwenkte Riesengarnelen mit geröstetem Meersalz, schwarzem Pfeffer, frischem Knoblauch und feiner Chilischärfe. Serviert mit duftendem Jasminreis und erfrischendem Limetten-Dip.
Ingredients
Preparation method
Preparation
Rinse the jasmine rice thoroughly in a sieve under cold 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 gently simmer over low heat for about 15 minutes.
Pat the prawns dry. Peel and devein if necessary, leaving the tail on for a nice appearance. Coat the prawns evenly in the cornstarch so that they are covered with a very thin layer. Gently tap off any excess starch.
Finely chop the garlic cloves. Wash the spring onions and cut into thin rings. Deseed the red chilli pepper and slice into thin rings. Wash the cucumber and cut into slices. Roughly tear the fresh coriander.
Chef's tip
For the perfect crunch, the prawns should be patted thoroughly dry before coating in the cornstarch. This keeps the starch layer wafer-thin and ensures it becomes super crispy in the hot oil.
Muối Tiêu Chanh is the classic Vietnamese dip to accompany this: Mix fresh lime juice with a little sea salt and coarse black pepper in a small bowl for dipping.
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