Recipe: Prawns over Coconut – Tôm hấp trái dừa

Recipe: Prawns over Coconut - Tôm hấp trái dừa

By Helen Le Published: March 29, 2015

  • Prep: 10 mins
  • Cook: 5 mins
  • Ready In: 15 mins

  • Yield: 4-6 Servings

  • In a saucepan, add the juice of the young coconut and some of the coconut meat. Add 1 tsp stock powder (optional) and bring to a boil. When it boils, keep the heat on high and add all the prawns. Cook for about 3-4 minutes until the prawns' color turn completely orange.
  • Then take them out and hang them over and around the coconut with the tails pointing inwards. Pour the boiling coconut water back into the nut. The steam will keep the prawns warm until you serve.
  • To make sauce "pepper and lime dipping sauce" (muoi tieu chanh), mix together ½ tsp salt + ½ tsp pepper + a pinch of sugar or chicken stock. Then squeeze in about 1-2 tsp lime juice. In a separate bowl mix some mayonnaise with some hot sauce like Sriracha.
  • To serve, peel the prawns add dip into the sauce that you like. The sauce "pepper and lime dipping sauce" is perfect for any kind of steamed seafood.

Post By Helen Le (284 Posts)

Since 2011 Helen has shared her Vietnamese home cooking video recipes on Youtube, helping viewers cook Vietnamese Food in the easiest, fastest and most authentic way possible. Subscribe to receive her newest videos for FREE:

Website: → Danang Cuisine


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