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Tôm Lúc Lắc | Spicy Vietnamese Shaking Prawns
(0)
25 min
Quick
Knuspr-Küche
Knackige Garnelen, im heißen Wok mit Knoblauch, Soja-Austernsauce und Butter geschüttelt, serviert auf frischem Salat mit pikantem Limetten-Pfeffer-Dip und Jasminreis.
Preparation method
Preparation & Rice
Rinse the jasmine rice thoroughly until the water runs clear. Then bring to a boil with 1.5 times the amount of lightly salted water, reduce the heat, cover, and steam over low heat for about 12–15 minutes until cooked through.
Pat the prawns dry. Finely chop the garlic cloves. In a bowl, toss the prawns with half of the chopped garlic, 1 tbsp soy sauce, 1 tbsp fish sauce, 1 tsp brown cane sugar, and half of the ground black pepper, then leave to marinate for 10 minutes.
Cut the red onion into thin rings, drizzle with a little lime juice, and leave to infuse briefly. Slice the tomatoes. Wash and spin dry the rocket.
Chef's tip
High wok heat is the secret to the incomparable roasted aroma: Be sure to sear the prawns in batches in a very hot pan so they remain crisp and do not stew in their own juices.
Traditionally, the dish is served with watercress – rocket, with its slightly nutty and peppery note, offers the perfect crisp alternative.
Ingredients
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