Spicy River Prawns (Tom Cang Kho) |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | |
| INGREDIENTS: | ||
| 3 cloves garlic, finely diced | 1 small red chili, finely chopped | 2 tablespoons cooking oil |
| 1 teaspoon cracked black peppercorns | 2 tablespoons sugar | 1/4 cup fish sauce |
| 1/2 cup water | 6 giant prawns, unpeeled | 1/2 cup cilantro leaves |
| 1 | In a deep pan, saute garlic and chili in oil until soft. Add peppercorns, sugar, fish sauce, water and prawns. Cook uncovered for 10 minutes, or until the prawns turn bright pink. Remove prawns and arrange on a platter. Reduce the stock until slightly sticky. Pour over the prawns and garnish with cilantro. |
| 2 | HELPFUL HIT: Since this recipe uses giant prawns which could be difficult to find, you may have to increase the number of smaller shrimp, or try using lobster or crayfish. |