-4lb fresh water prawns, size 1-2 head-on (1-2 prawns per pound)
-2 eggs
-1/2 medium onion (optional)
-1 cup coconut juice (approximate)
-fish sauce, sugar, pepper

What to Do:
Peel prawns, remove legs and claws. Remove tomalley and reserve for making sauce. Chop onion finely, beat eggs with tomalley and add onions. Bring coconut juice, 3 tbs fish sauce, ½ tsp sugar and 1 tbs pepper to a boil, add prawns and simmer for 2 mins. Add egg and tomalley mixture, simmer for another 15 mins. Add fish sauce and sugar to taste right before serving. Serve with rice, and pickled daikon (recipe follows)

When buying prawns look for ones with a tint of reddish-orange on the body and both sides of the head. The tomalley, gives the coral color when cooked, be careful when you remove it, as the prawns’ waste is also stored in its head. The fish sauce should boil rapidly as the prawns are dropped it, this will give them better texture.

Củ Cải Bóp Xổi (Pickled Daikon)
-1 daikon (about 1-2lbs)
-1 ½ - 2 tbs white vinegar
-3 tbs sugar

*Peel and thinly slice daikon mix with sugar for and rest for 5 mins and pour out excess “water”. Next, add vinegar and marinate for another 15 mins before serving.

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