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Tôm Rang Muối Ớt | Vietnamese Salt and Chili Prawns
(0)
20 min
Quick
Knuspr-Küche
Ein Klassiker der vietnamesischen Straßenküche: Knusprig im Wok geröstete Garnelen mit einer aromatischen Kruste aus Meersalz, Knoblauch und frischem Chili. Begleitet von duftendem Jasminreis, erfrischender Gurke und dem traditionellen Limetten-Pfeffer-Dip (Muối Tiêu Chanh). In nur 20 Minuten servierfertig!
Preparation method
Preparation & cooking rice
Rinse the jasmine rice with cold water in a fine sieve until the water runs clear. Bring to a boil with 1.5 times the amount of lightly salted water, then cover with a lid and let gently simmer on the lowest setting for about 12-15 minutes.
Wash the prawns, pat thoroughly dry, and leave the shells on the tails if desired. Finely chop the garlic cloves. Deseed the chilies and cut into thin rings. Wash the spring onions and cut into approx. 2 cm pieces. Slice the cucumber and roughly tear the coriander.
Salt-pepper mixture & frying in the wok
In a small bowl, thoroughly mix the sea salt, black pepper, and brown cane sugar. For the traditional lime-pepper dip, stir a pinch of this spice mix with fresh lime juice in a small dish and set aside.
Chef's tip
Cooking prawns with shells: In Vietnam, prawns for Tôm Rang Muối are often prepared with their thin shells on – this protects the juicy meat from drying out and gives the salt crust the perfect hold.
Muối Tiêu Chanh Dip: The simple combination of sea salt, ground pepper, and fresh lime juice is the heart of the dish and lends a fantastic freshness to every bite.
Ingredients
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