Salt And Pepper Tiger Prawns Tom Rang Muoi Recipes

POACHED TIGER PRAWNS WITH CLAMS, BOK CHOY, AND SHIITAKE MUSHROOMS

Steps:

• Make the poaching liquid: In a medium pot, over medium heat, add the chicken broth. Bring to a boil and add the soy, ginger, star anise, fish sauce, and orange peel. Reduce the heat and simmer until the broth absorbs the seasonings, about 15 minutes. Strain and keep the broth over low heat.
• Bring a large pot of salted water to a boil over medium heat. Add the bok choy and blanch for no more than 1 or 2 minutes. Remove the bok choy from the water and immediately plunge it into a bowl of ice water to shock it and stop the cooking. When cool, drain and set aside. Finely chop the green onion and cut the shiitake mushrooms into julienne slices. Slice the nori into thin strips.
• Put a medium skillet over medium-high heat and add the vegetable oil. Add the shrimp to the hot oil for about 1 minute per side, just until they turn pink. Put the shrimp and clams into the hot poaching liquid and poach them for about 2 minutes. Add the bok choy and mushrooms and cook for 1 minute more.
• Remove shrimp and clams from the broth and put them into a shallow bowl. Surround them with the bok choy and shiitakes. Pour 1 or 2 ladles of broth over the dish and garnish with chopped green onion and nori strips.

SALT AND PEPPER TIGER PRAWNS: TOM RANG MUOI

Steps:

• Dry roast the salt, pepper, and five spice pepper in a pan. Remove from the heat, allow to cool, then combine with the sugar and mix well. Set aside. In a deep fry pan or wok, bring the oil to 350 degrees F. Dust the prawns in the flour and fry 2 prawns at a time in order to keep the oil at a constant high heat. Cook the prawns about 1 minute. Remove the prawns and place on a rack set over a baking sheet or on kitchen paper towels to absorb the excess oil. Repeat with the remaining prawns and set aside. Carefully remove the fry pan or wok from the heat. Place a separate fry pan over medium heat, and add a dash of oil. Next add the garlic, red shallots, chile, and spring onion, and cook until fragrant. Now add the fried prawns, tossing as you sprinkle the salt, pepper, and five spice mixture, making sure you coat the prawns well. Remove the prawns and serve with lime.