From: Olive
The Vietnamese community of Houston, Texas, has created its own twist on a crawfish boil by frying them in a mixture of Cajun and Vietnamese seasonings.
Total Time: 20 minutes
Yield: serves 2
The Vietnamese community of Houston, Texas, has created its own twist on a crawfish boil by frying them in a mixture of Cajun and Vietnamese seasonings.
Total Time: 20 minutes
Yield: serves 2
Ingredients
- raw shell-on king prawns 300g
- vegetable oil 2 tsp
- butter 125g
- garlic 3 cloves, finely chopped
- ginger 2 thumb-sized pieces, finely chopped
- ground cumin 1 tsp
- smoked paprika 2 tsp
- dried oregano 1 tsp
- garlic granules ½ tsp
- cayenne pepper ½ tsp
- limes 1-2, juiced
- fish sauce 1-2 tbsp
- coriander a small bunch, roughly chopped
- baguette to serve
Method
Step 1
Toss the prawns in a bowl with the vegetable oil and a little seasoning, and heat a large frying pan until hot. Tip in the prawns and cook for 2-3 minutes or until charred at the edges.
Step 2
Turn the heat down to medium and add the butter. Once foaming, add the garlic and ginger and cook for 2 minutes, then add the spices and cook for a minute, while stirring. Simmer for several minutes until the prawns are cooked through, then add the lime juice and fish sauce to taste. Tip into a serving bowl and stir through the coriander. Serve with a baguette to mop up the buttery juices, if you like.
