Salt And Pepper Tiger Prawns Tom Rang Muoi Recipes

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TOM'S SZECHUAN PEPPER AND SALT PRAWNS



Tom's Szechuan Pepper and Salt Prawns image

This recipe comes to us from Seattle-based chef and restaurateur Tom Douglas.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Number Of Ingredients 8

1/4 teaspoon Szechuan peppercorns
1/4 teaspoon white peppercorns
1/2 teaspoon coarse salt
2 tablespoons cornstarch
1/4 cup peanut oil
1 pound large prawns in the shell (preferably fresh), split down the back and vein removed
1 teaspoon chopped garlic
1 teaspoon seeded and minced serrano chile, or more to taste

Steps:

  • Prepare pepper-salt: In a small saute pan over medium heat, toast Szechuan and white peppercorns for about 3 minutes, shaking the pan. They will smoke and pop like popcorn, but don't let them burn. Let cool, then coarsely grind the pepper in a spice mill, and combine with salt in a small bowl; set aside.
  • Place cornstarch in a medium bowl. Heat peanut oil in a wok or large saute pan over high heat until it is just short of smoking. Toss prawns in the cornstarch, and remove excess by shaking coated prawns in a sieve. Add prawns to the wok, and cook for 2 to 3 minutes, tossing a few times to cook through on both sides. With a large spatula, hold the prawns in place, tip the wok, and pour off and discard the excess oil. Add garlic, minced chile, and pepper-salt mixture. Return the wok to the heat, and toss prawns with the spices until spices release their fragrance and coat the shells, about 1 minute.

SPICED MEKONG DELTA PRAWNS: TOM HUONG CAY



Spiced Mekong Delta Prawns: Tom Huong Cay image

Provided by Food Network

Time 1h5m

Yield 4 servings

Number Of Ingredients 15

10 1/2 ounces large prawns, shelled and deveined with tail intact
1 tablespoon fish sauce
1 tablespoon sugar
1 teaspoon oyster sauce
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/4 teaspoon red curry powder
2 tablespoons vegetable oil
1/2 tablespoon fresh grated ginger
1/2 tablespoon minced garlic
1 tablespoon minced red Asian shallot
6 spring onion, cut into 2-inch lengths
1 tablespoon water
1 long red chili, finely sliced
Jasmine rice, to serve

Steps:

  • In a mixing bowl combine the prawns, fish sauce, sugar, oyster sauce, cinnamon, cumin and curry powder. Allow to marinate for 30 minutes, covered and refrigerated.
  • Pour oil in a large fry pan on high heat, fry the ginger, garlic and red shallots until fragrant and then cook each side of the prawns for 1 minute. Add the spring onions and 1 tablespoon of water and toss for a further minute.
  • Transfer to a serving plate and garnish with sliced red chili.
  • Serve with jasmine rice.

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