Vietnam is lucky and lies directly at the sea. Accordingly fresh seafood and fish are served on the plate. Often these can be enjoyed directly on the day of fishing. In Germany this is not so easy, but no reason why you shouldn’t prepare Tom Cang Kho. These are giant shrimps, which are refined with chili and garlic. They are fiery fun and simply delicious. In Vietnam, Tom Cang Kho is often served with rice. Especially if you prepare a little more sauce, you can season the rice wonderfully. Alternatively, simply use the various dips Vietnam is known for. Tom Cang Kho is also a good introduction to Vietnamese cuisine, because the preparation is not very complicated.
The preparation is not only simple, but also quite fast. It is best to use fresh king prawns. Of course, frozen king prawns are also allowed, but the taste is not comparable with fresh offers. If possible, you should therefore only use fresh shrimps. If you have no experience with peeling and gutting, leave it to an expert. Otherwise, it will quickly happen that you spoil the shrimp or cause a great deal of chaos. There are also shrimps that have already been skinned and peeled for sale. In addition, the preparation does not take very long. The preparations take less than five minutes. Then fry the garlic, chillies and shrimps. All in all, the preparation should be finished after about 20 minutes. Therefore Tom Cang Kho is also a wonderful dish if you are in a hurry. Otherwise, our dish is based on two to three people. If you only serve Tom Cang Kho as a small side dish, more people can get fed up with it. So take your chance and enjoy Tom Cang Kho!
Tom Cang Kho
Ingredients
- 6 fresh king prawns
- 3 clove of garlic
- 1 red chili
- 125 ml water
- 3 tablespoons fish sauce
- 4 tablespoons fresh coriander
- 0,5 tablespoons sugar
- 0,5 teaspoon pepper
- oil
Instructions
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The preparation is the be-all and end-all, which is why you first take care of the black pepper. Once you have bought complete grains, crush them in a mortar. A pepper mill will also help. Fresh pepper simply tastes better. Wash the coriander and chop it coarsely. Peel the garlic and chop it finely. On the other hand, wash off the chilli, remove the seeds if necessary and cut them into rings. Now the actual cooking can begin.
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Place a wok on the stove and add some oil. Heat the stove at medium temperature and fry the chopped garlic and chilli for one to two minutes. The ingredients develop a wonderful aroma. Now you can continue with pepper, sugar, water and fish sauce. Mix everything thoroughly and bring to the boil.
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Now it's time for the shrimps. Wash them off briefly and put the dry shrimps in the wok. The shrimps must now be fried for seven to ten minutes so that they are cooked later. To give the shrimps a delicious taste, pour the sauce over the small shellfish again and again with a spoon.
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Remove the shrimps when cooked. Then let the sauce simmer for another three to five minutes at medium heat. Remove the wok from the heat when the sauce has reached the desired consistency. Now you can serve the dish. Put the shrimps on a plate and garnish with the sauce. Serve with the fresh coriander. Before eating, however, the shrimps should be cracked and gutted.