School prawns are small but sweet. Luke leaves the shells on for this Vietnamese stir-fry recipe - the prawns are young, and the shells are tender and crisp. The tail also adds great texture.
- 300 g small tiger prawns, heads and legs trimmed
- 2 tbsp vegetable oil
- 1 tbsp finely diced garlic
- 1 tbsp finely diced red Asian shallots
- ½ tsp black pepper
- 1 tsp shrimp paste, mixed with 1 tbsp water
- 2 chilli, finely sliced
- 4 spring onions (scallions), sliced into 4 cm lengths
- coriander, to garnish
- chilli, to garnish
- cucumber, to serve
- 1 tbsp sugar
- 2 tbsp fish sauce
- 1 tsp chilli powder
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Marinating time: 20 minutes
In a mixing bowl, combine marinade ingredients. Add the prawns and marinate for 20 minutes.
Heat the oil in a hot wok. Add the prawns and stir-fry until prawns begin to change colour.
Add garlic, red shallots, pepper, shrimp paste, chilli and spring onions, and stir-fry for a further minute.
Garnish with coriander and chilli. Serve with cucumber.