Tom Rang Muoi – Vietnamese Salt & Pepper Prawns with Terre Exotique Pink Diamond Rock Salt

Posted on by Helene Labat

Sizzling Asian Prawns

10-12 prawns with head and shell on, cleaned and long whiskers removed

1/2 c cornstarch

1 T Terre Exotique Pink Diamond Rock Salt, ground

1 T freshly ground Terre Exotique Penja peppercorns

1 tsp sugar

cooking oil

1 medium white onion, sliced thin

1-2 jalapenos, sliced thin

1 scallion, cut in 1/2″ pieces

1 T minced garlic

  1. Combine salt, pepper, and sugar in a small bowl and set aside.
  2. Heat oil in a large wok to 350°. Dredge shrimp in cornstarch and shake off excess. Fry the shrimp in small batches about 3-4 minutes, until pink/red and crispy. Remove to paper towels to drain.
  3. Heat a small amount of oil in a clean wok. Add garlic, onions, jalapenos, and scallions and stir fry for about a minute. Add prawns and about a teaspoon of seasoning mixture; stir fry another minute, making sure seasoning coats well.

    4. Transfer to serving dish and sprinkle with additional seasoning. Serve immediately.

Photo and recipe courtesy of The Ravenous Couple.