Viet-Cajun fried prawns

Viet-Cajun fried prawns

From: Olive

The Vietnamese community of Houston, Texas, has created its own twist on a crawfish boil by frying them in a mixture of Cajun and Vietnamese seasonings.


Total Time: 20 minutes
Yield: serves 2


Ingredients

  • raw shell-on king prawns 300g
  • vegetable oil 2 tsp
  • butter 125g
  • garlic 3 cloves, finely chopped
  • ginger 2 thumb-sized pieces, finely chopped
  • ground cumin 1 tsp
  • smoked paprika 2 tsp
  • dried oregano 1 tsp
  • garlic granules ½ tsp
  • cayenne pepper ½ tsp
  • limes 1-2, juiced
  • fish sauce 1-2 tbsp
  • coriander a small bunch, roughly chopped
  • baguette to serve


Method

Step 1

Toss the prawns in a bowl with the vegetable oil and a little seasoning, and heat a large frying pan until hot. Tip in the prawns and cook for 2-3 minutes or until charred at the edges.

Step 2

Turn the heat down to medium and add the butter. Once foaming, add the garlic and ginger and cook for 2 minutes, then add the spices and cook for a minute, while stirring. Simmer for several minutes until the prawns are cooked through, then add the lime juice and fish sauce to taste. Tip into a serving bowl and stir through the coriander. Serve with a baguette to mop up the buttery juices, if you like.

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