Vietnamese Garlic Prawns
Succulent butterfly prawns marinated in garlic and fish sauce, quickly stir-fried with aromatic garlic, spring onions, and chilli, finished with oyster sauce and fresh coriander. Perfect served with steamed white rice.
Ingredients
- 500 grams raw prawn cutlets, shell removed
- 1 clove garlic, minced
- 15 ml fish sauce
- 1 t coarse sea salt
- 4 cloves garlic, minced
- 3 spring onions, diced (white and pale green parts only)
- 50 grams red chilli, seeded and finely diced
- 60 ml avocado oil, divided
- 15 grams oyster sauce
- Small bunch chopped coriander
Method
- Butterfly the prawns by slicing down the back of each cutlet. Marinate with 1 clove garlic, fish sauce, and sea salt. Set aside for at least 30 minutes.
- Prepare the remaining 4 cloves garlic, spring onions, and chilli.
- Preheat a wok or heavy fry pan over medium-high heat. Add half the oil and swirl to coat the pan.
- Add prawns in a single layer. Cook without moving for ~2 minutes, turn, and cook for another 1 minute. Remove and set aside.
- In the same pan over medium-high heat, add the remaining oil, garlic, spring onions, and chilli. Season with a pinch of salt and quickly fry until aromatic. Add oyster sauce and stir through.
- Serve the sauce over the prawns, garnish with coriander, and enjoy with steamed white rice.
Prep Time: 10 minutes | Marinating: 30 minutes | Cooking Time: 10 minutes | Serves: 4
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