Tom Cang Kho – Braised Prawns

Tom Cang Kho Recipe. Braised Prawns Recipe. Vietnamese Shrimp Recipe. Writing With Chopsticks.

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

Tom Cang Kho Recipe. Braised Prawns Recipe. Vietnamese Shrimp Recipe. Writing With Chopsticks.
BEFORE: Prawns before trimming, deveining, and cleaning.
  1. 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.

    Tom Cang Kho Recipe. Braised Prawns Recipe. Vietnamese Shrimp Recipe. Writing With Chopsticks.
    Use shears to trim off the legs, tail end, rostrum, and antennae of the prawns.
  2. Make an incision down the body (tail) to then devein the prawn.  The shell of the prawn should otherwise stay intact.
    Tom Cang Kho Recipe. Braised Prawns Recipe. Vietnamese Shrimp Recipe. Writing With Chopsticks.
    Devein the prawns, but keep the rest of the shell intact.

    Tom Cang Kho Recipe. Braised Prawns Recipe. Vietnamese Shrimp Recipe. Writing With Chopsticks.
    Deveining the prawn.
  3. Rinse clean and pat dry.

    Tom Cang Kho Recipe. Braised Prawns Recipe. Vietnamese Shrimp Recipe. Writing With Chopsticks.
    AFTER: Trimmed, deveined, and cleaned prawns.

—-

STEP 2:  MARINATE & COOK THE PRAWNS for TOM CANG KHO

  1. 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.
  2. Roll the clean, dry prawns in the marinade. Marinate for 15 minutes.

    Tom Cang Kho Recipe. Braised Prawns Recipe. Vietnamese Shrimp Recipe. Writing With Chopsticks.
    Marinate the prawns.
  3. 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.

    Tom Cang Kho Recipe. Braised Prawns Recipe. Vietnamese Shrimp Recipe. Writing With Chopsticks.
    Add the prawns to the skillet in a specific order.
  4. 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.
  5. Pour the marinade into the skillet, over the prawns.  Add 4 oz. (1/3 of a can) of Coco Rico to the prawns.

    Tom Cang Kho Recipe. Braised Prawns Recipe. Vietnamese Shrimp Recipe. Writing With Chopsticks.
    The Coco Rico will foam initially when added to the prawns.
  6. Simmer uncovered for 10 minutes, to reduce the liquid and yield a delicious sauce for the prawns.
  7. 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!

    Tom Cang Kho Recipe. Braised Prawns Recipe. Vietnamese Shrimp Recipe. Writing With Chopsticks.
    Add the green onions to the prawns and reduced sauce just before removing from heat.

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