This week’s Mom’s 52 recipe is a shrimp-lover’s dream. It’s time to learn how to make mouthwatering Tom Cang Kho – Braised Prawns.
Prawns are larger (and pricier) than standard shrimp. They’re about 4-6 count, meaning 4-6 prawns weigh one pound. If you can’t find fresh prawns, you may be able to find a box of frozen prawns at the Asian market. If you can’t find prawns or large, tiger shrimp, you could even resort to substituting extra large shrimp (at least 8-10 count) in this recipe.
Tom Cang Kho – Braised Prawns
INGREDIENTS – makes 3-4 servings
- 2 lbs. prawns
- 3 stalks green onion (chop the white parts, cut the green parts into 2″ pieces)
- 2 Tbsp. nuoc mam (fish sauce)
- 1/4 tsp. pepper
- 1/4 tsp. onion powder
- 3.5 tsp. sugar
- 1 Tbsp. oyster sauce
- 2 Tbsp. extra virgin olive oil
- 1 Tbsp. garlic, minced
- 4 oz. (1/3 of a can) Coco Rico coconut flavored soda
- black pepper, for garnish
STEP 1: PREPARE THE PRAWNS for TOM CANG KHO
- Use a sharp pair of kitchen shears to carefully trim the prawns: Trim off the legs, the hard end of the tail, the rostrum (sharp point on the top of the head), and the long antennae.
- Make an incision down the body (tail) to then devein the prawn. The shell of the prawn should otherwise stay intact.
- Rinse clean and pat dry.
STEP 2: MARINATE & COOK THE PRAWNS for TOM CANG KHO
- In a shallow dish, mix together the marinade ingredients: 3 stalks chopped green onion (white parts only, reserve the green parts for below), 2 Tbsp. fish sauce, 1/4 tsp. pepper, 1/4 tsp. onion powder, 3.5 tsp. sugar, 1 Tbsp. oyster sauce.
- Roll the clean, dry prawns in the marinade. Marinate for 15 minutes.
- In a medium skillet, heat 2 Tbsp. EVOO on medium heat. Add to the EVOO 1 Tbsp. minced garlic. Immediately add the prawns, one-by-one.
- Once all the prawns are in the skillet, go back to the first prawn and flip it over. Continue to then flip the other prawns, in the same order as they were placed into the skillet. The prawns will already have turned red by now.
- Pour the marinade into the skillet, over the prawns. Add 4 oz. (1/3 of a can) of Coco Rico to the prawns.
- Simmer uncovered for 10 minutes, to reduce the liquid and yield a delicious sauce for the prawns.
- Add the 2″ pieces of green onion (green parts), and cook for 1 additional minute. Remove from heat, and sprinkle with black pepper. Serve with white rice. Enjoy!
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