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Full Online Book HomeLearning KitchenFishandseafood - Grilled Prawns (tom Cang Nuong)
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Fishandseafood - Grilled Prawns (tom Cang Nuong) Post by :qutgnt Category :Learning Kitchen Author :Unknown Date :February 2012 Read :965

Click below to download : Fishandseafood - Grilled Prawns (tom Cang Nuong) (Format : PDF)

Fishandseafood - Grilled Prawns (tom Cang Nuong)

1 small onion, minced
1 clove garlic, minced
1 teaspoon vegetable oil
1 pound raw tiger or king prawns or jumbo shrimp, peeled and deveined

For Dip:
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
juice of 1 lime


Mix the onion and garlic with vegetable oil. Add the prawns and toss to coat. Leave to marinate at least 3 hours in a cool place, covered.

Grill the prawns over medium charcoal fire, or cook under preheated broiler, for about 5 minutes, turning once.

Mix together the ingredients for the dip. If the dip is too tart, add a spoonful of water.

Description: "This is how award-winning Ho Chi Minh City chef, Quach Thien Tuong, serves prawns"

Source: "Cafe Vietnam"
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