TÔM RIM - PRAWNS SAUTÉED WITH TOMATO, FISH SAUCE & BLACK PEPPER

COMPLIMENTARY RECIPE

“Mum used to cook this dish at Pho Cay Du. I remember getting excited every time a customer ordered it - it was the most expensive dish on the menu. Mum would send me across to the fresh fish markets to look for the biggest and freshest jumbo king prawn or scampi that I could find.

I always thought to myself, why don’t they just keep a few in the fridge in case we get an order? Sometimes the customer was left waiting for over 20 minutes while I scoured the streets. As I learned later on, the customer never minded waiting as the prawns were so fresh and the flavours so good. The aroma of the sauteed prawns with the tomato has been implanted in my memory. Every time we cook this dish at Red Lantern, I think of the times at Pho Cay Du.” - Chef Luke Nguyen

SERVES 4

INGREDIENTS
2 tablespoons vegetable oil
1 tablespoon minced garlic
2 bird’s eye chillies, chopped
1 teaspoon tomato paste
12 jumbo king prawns, peeled, deveined, with tails intact
3 tablespoons sugar
1 teaspoon cracked black pepper
4 tablespoons fish sauce
185 ml fish stock or water
½ very ripe tomato, diced
1 spring onion, finely sliced
1 small handful coriander leaves

METHOD

Add the oil, garlic and chilli to a wok over medium heat and stir until fragrant but not coloured. Add the tomato paste, prawns and sugar. Toss to combine, then add the pepper, fish sauce, fish stock or water, and diced tomato.

Increased the heat, bring to a simmer and cook for 3 minutes, or until the prawns are cooked through. Remove the prawns to a serving platter, then reduce the sauce slightly and pour over the prawns. Garnish with spring onions and coriander.