Vietnamese Recipes - Stir-fried Prawns with Honey and Ginger (Tom Xao Gung)

Ingredients

• 2 tablespoons peanut oil

• 450 g/1lb uncooked large  prawns, shelled and deveined

• 1 large onion, halved and thinly sliced

• 6 large garlic cloves, thinly sliced

• 1 heaped tablespoon thinly shredded fresh

• 1/2 red pepper, seeded and cut lengthwise into thin strips

• 2 tablespoons honey

• 1 tablespoon fish sauce

• 1 tablespoon soy sauce

• 1/2 teaspoon five-spice powder pepper

To Garnish

• Sprigs of coriander

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Method:

1. Heat 1 tablespoon of the oil in a large frying pan over high heat. Add the prawns and stir-fry until they turn pink but are not cooked through, about 1 minute. Using a slotted spoon, transfer the prawns to a bowl.

2. Add the remaining oil to the same pan and heat. Add the onion, garlic and ginger and stir-fry until browned and soft, about 3 minutes. Add the pepper and cook for a further 1 minute. Stir in the honey, fish sauce, soy sauce, five-spice powder and prawns.

3. Toss to combine all the ingredients and cook until the prawns are evenly glazed with the sauce, about 2 minutes. Transfer to a warm platter, sprinkle with freshly ground black pepper and garnish with coriander. Serve at once.

Note: Accompany with a simple sautéed vegetable, such as green beans or sugar snap peas, and rice. Pickled vegetables would also make a fine accompaniment to this dish