King prawns sautéed with tomato, fish sauce and black pepper (Tôm rim) from Secrets of the Red Lantern: Stories and Recipes from the Heart (page 60) by Pauline Nguyen and Luke Nguyen and Mark Jensen

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • KarinaFrancis on June 02, 2020

    Very big reward for very low effort even if you peel your own prawns. The sauce is sweet, salty, tangy and hot and comes together in less time that it takes to cook some rice to soak it all up. Depending on your brand of fish sauce (I used the 3 crabs brand) I'd suggest starting with 3 tbsp of fish sauce and adjusting to taste

  • joneshayley on February 02, 2018

    This is truly amazing. A recipe which rewards so much more than the effort put in. The sauce is melting and tangy, spicy and sweet, everything I wanted it to be. Prawns cooked beautifully and absorbed that gorgeous sauce freely. I will make this over and over again.

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