My sister gave me Rick Stein’s “Far Eastern Odyssey” as a birthday gift this year. It’s such a beautifully written and presented recipe book where Rick gave all the important information and a short story of each recipe that is in it. Since I got the recipe book, I’ve made several recipes from it and I’m very pleased that they all turned out so well and tasted really good. Vietnamese Stir-fried Prawns with Mango (Tom Sot Xoai) was one of them.. 🙂
- 1 firm, underripe (but not green) mango
- 1 tsp cornflour
- 2 tbsp vegetable oil
- 10g garlic, finely chopped
- 100g shallots, finely chopped
- 1-1.5 red bird’s eye chillies, finely chopped
- 500g large raw peeled prawns, deveined
- juice of 1 lime
- 1 tbsp fish sauce
- large handful of Thai sweet basil leaves
- freshly ground white pepper
- Peel mango and slice flesh away from either side of flat stone in centre. Cut it roughly into 1 cm pieces. Set aside.
- Mix cornflour with 1 tbsp water and set aside.
- Heat oil in a wok or large deep frying pan over a medium high heat. Add garlic, allow to sizzle for a few seconds till just beginning to change colour, then add shallots and let them sizzle another 30 seconds.
- Add red chilli and prawns, increase heat to high and stirfry for approx. 2 mins till prawns turn pink and are just cooked through.
- Add 2-3 tbsp water, lime juice, fish sauce and slaked cornflour and stirfry for a few seconds to thicken sauce.
- The add mango and cook briefly till they have heated through.
- Stir in basil, season with a little white pepper and spoon onto a warmed serving dish.
- Serve immediately with steamed pandan rice and stirfried vegetable.
It tasted so good; very colourful, sweet and savoury at the same time. We’re quite pleased with the outcome of this combination of prawns and mangoes..
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