Title: Vietnamese Salt & Pepper Prawns (Tom Rang Muoi) — Vietnamese Home Cooking Recipes
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Content: It was delicious, particularly the head. If you have never tried fried shrimp head, I feel for you. Deep-fried prawns
Vietnamese Salt & Pepper Prawns Recipe (Tom Rang Muoi)
Ingredients (Serves 4-6)
25-30 large head-on shell-on prawns
1/2 cup corn starch
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon granulated white sugar
Vegetable oil for frying
1 -2 jalapenos or chili peppers (optional; slice thin)
2 cloves garlic (peel and slice thin)
2 small shallots (peel and slice thin)
1 bunch scallions (4-6 sprigs; slice into 1/2 inch segments)
Scallions, chili peppers, garlic and shallots
Drying roasting salt and pepper
Instructions
Prep the prawns by cutting off the whiskers and sharp point on the head with a pair of scissors. Remove the vein by inserting a toothpick into the flesh of the prawn that is underneath the vein. Slowly pull the toothpick up. Vein should come out easily with the toothpick. In a wok or pot, heat vegetable oil to about 350 degrees F for deep frying. In a small pan, dry roast the salt and pepper.