Vietnamese Caramelized Prawns in Roe Sauce

By Vicky Pham · 35 min

Ingredients

Instructions

1. Marinate the prawns with the bouillon powder, sugar, fish sauce, half of the green onion, half of the garlic and half of the shallot for at least 15 minutes.
2. In a large lidded skillet, heat the oil over medium-high. Add the remaining green onion, shallot and garlic and cook until fragrant.
3. Add the marinated prawns with all their liquid. Add the water and press the heads with a spoon to release the fat into the sauce. Cover and cook for 2 to 3 minutes.
4. Uncover and cook for one more minute, until the liquid has slightly reduced and the prawns are caramelised.
5. Garnish with the reserved green onion greens and black pepper.

Summarized from Vicky Pham's video. Watch it for the details.

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