The Mekong Delta region of Vietnam is known for its prawn farming. In this recipe, fresh prawns are marinated in a mixture of sauces and spices, then cooked quickly for delicious results.






Skill level

Average: 3.4 (59 votes)


  • 1 tbsp fish sauce
  • 1 tbsp sugar
  • 1 tsp oyster sauce
  • ¼ tsp cinnamon powder
  • ¼ tsp cumin powder
  • ¼ tsp red curry powder
  • 300 g large prawns, peeled, deveined, tails intact
  • 2 tbsp vegetable oil
  • 1 tbsp minced red Asian shallot
  • ½ tbsp minced garlic
  • 6 spring onion (scallion), cut into 5 cm lengths
  • 1 tbsp water
  • 1 long red chili, finely sliced 
  • jasmine rice, to serve

Cook's notes

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: 30 minutes

In a mixing bowl, combine fish sauce, sugar, oyster sauce, cinnamon powder, cumin powder and curry powder. Add the prawns, cover and marinate in the fridge for 30 minutes.

Pour oil in a large fry ingpan on high heat. Fry the garlic and red shallots until fragrant and then cook each side of the prawns for 1minute.

Now add the spring onion and water and toss for a further 1 minute.

Transfer to a serving plate and garnish with sliced red chilli.

Serve with jasmine rice.