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.. 🙂

Recipe from Rick Stein’s “Far Eastern Odyssey”


  • 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



    Serves 4
    Prep time 20 mins
    Cook time 5 mins
    Total time 25 mins
total time


  1. Peel mango and slice flesh away from either side of flat stone in centre. Cut it roughly into 1 cm pieces. Set aside.
  2. Mix cornflour with 1 tbsp water and set aside.
  3. 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.
  4. Add red chilli and prawns, increase heat to high and stirfry for approx. 2 mins till prawns turn pink and are just cooked through.
  5. Add 2-3 tbsp water, lime juice, fish sauce and slaked cornflour and stirfry for a few seconds to thicken sauce.
  6. The add mango and cook briefly till they have heated through.
  7. Stir in basil, season with a little white pepper and spoon onto a warmed serving dish.
  8. 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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