Vietnamese Salt Pepper Prawns Tom Rang Muoi Recipe

There’s nothing like the sizzle of prawns hitting a hot pan, and this recipe for crispy, spicy prawns has got me feeling some type of way! Get ready for a flavor explosion with every bite, thanks to the perfect blend of sea salt, white pepper, and a touch of sugar caramelizing each crispy layer. Let’s dive in before these prawns disappear faster than we can post them on Instagram! 🦐🔥🌿

I love making dishes that are loud and proud, and Vietnamese Salt and Pepper Prawns (Tom Rang Muoi) is a delightful, savory treat that I can’t get enough of. Big, luscious prawns are combined with mellow, aromatic garlic and spicy red chili peppers, all kicked up a notch with the complexity of white pepper.

A little fresh lime at the end rounds out the flavors, and of course, there’s always some kind of sauce to dip in.

Vietnamese Salt Pepper Prawns Tom Rang Muoi Recipe Ingredients

• Prawns: High in protein, low in fat; a lean seafood choice.
• Sea Salt: Enhances flavor; contains essential minerals.
• White Pepper: Adds a mild spiciness; aids digestion.
• Sugar: Balances flavors; adds slight sweetness.
• Garlic: Rich in antioxidants; boosts immune health.
• Chili Peppers: Spicy kick; contains capsaicin, known for metabolism boost.
• Cornstarch: Creates crispy coating; gluten-free thickener.
• Lime: Adds acidity; high in vitamin C for immune support.
• Scallions: Mild onion flavor; good source of vitamins A, C, K.
• Cilantro: Fresh herb flavor; may support detoxification.

Vietnamese Salt Pepper Prawns Tom Rang Muoi Recipe Ingredient Quantities

• 1 pound (450g) large prawns, shell-on and deveined
• 1 tablespoon sea salt
• 2 teaspoons white pepper
• 1 teaspoon sugar
• 3 tablespoons vegetable oil
• 2 cloves garlic, minced
• 2 red chili peppers, thinly sliced
• 2 scallions, chopped
• 1/4 cup cornstarch
• 1 lime, cut into wedges
• Fresh cilantro for garnish (optional)

How to Make this Vietnamese Salt Pepper Prawns Tom Rang Muoi Recipe

1. Combine sea salt, white pepper, and sugar in a small bowl; set aside.

2. Using paper towels, pat the prawns dry. Then, lightly dust them with cornstarch, ensuring an even coating.

3. In a big frying pan or wok, warm the vegetable oil over medium-high heat until it is sparkling.

4. Put the prawns into hot oil, ensuring they are in a single layer. Fry them for about 2-3 minutes on each side or until they are golden and crispy. Remove the prawns from the oil and place them on paper towels to absorb any excess oil. Set aside.

5. Lower the heat to medium, and in the same skillet, with the remaining oil, sauté the minced garlic until it becomes fragrant, about 30 seconds.

6. In the following paragraph, the original meaning is preserved, but the structure of the sentences has been altered, and some words have been replaced with their synonyms.

In this next part, the instructions say to put the red chili peppers, cut into rings, and the scallions, chopped, into the pan. And to stir them around in the pan for 1-2 minutes until they are softened just a little.

7. Replace the prawns in the skillet. Over the prawns sprinkle salt, pepper, and sugar, blending well. Make sure the prawns are well-coated.

8. For 2-3 more minutes, do the cooking. Stir in some interval. Let the flavors meld and the prawns warm through.

9. Move the shrimp to a place of serving. If you are using fresh cilantro, put that on top.

10. Serve right away, with lime wedges on the side that diners can squeeze over their prawns to taste. Enjoy!

Vietnamese Salt Pepper Prawns Tom Rang Muoi Recipe Equipment Needed

1. Small bowl
2. Paper towels
3. Big frying pan or wok
4. Cooking spoon or spatula
5. Knife (for chopping garlic, chili peppers, and scallions)
6. Cutting board
7. Measuring spoons
8. Plate or serving dish

FAQ

• Q: Can I use frozen prawns for this recipe?
  A: Yes, you can use frozen prawns. Make sure to thaw them completely and pat them dry with paper towels before coating them in cornstarch.
• Q: What alternatives exist for white pepper?
  A: You can substitute white pepper with black pepper in equal measure, though the flavor will be slightly different.
• Q: Can I make this dish less spicy?
  A: Yes, you can reduce the number of chili peppers or remove the seeds to decrease the spiciness.
• Q: Is there a substitute for cornstarch in the coating?
  A: You can use potato starch or rice flour as alternatives to cornstarch for a similar texture.
• Q: How should I adjust the cooking time if using smaller prawns?
  A: If using smaller prawns, reduce the frying time slightly to prevent overcooking and ensure they remain tender.
• Q: Can I use a different oil instead of vegetable oil?
  A: Yes, you can substitute with other high smoke point oils such as canola oil or peanut oil.

Vietnamese Salt Pepper Prawns Tom Rang Muoi Recipe Substitutions and Variations

If you have kosher salt on hand, use it in the same amount as you would sea salt when preparing this recipe.
Black pepper can serve as a substitute; however, its flavor is slightly different from that of white pepper. Unlike white pepper, which is made from only the dried seed of the pepper plant, black pepper retains some of the fruit. Consequently, black pepper has a somewhat more complex flavor profile. However, because black pepper is so universally available, it might serve as the best substitute for white pepper in a number of culinary scenarios.
Sweetness: If you want a deeper flavor that is still sweet, use brown sugar. But, use slightly less because it is more sweet than regular sugar.
Cooking oil: Use canola oil or peanut oil instead for frying.
Cornstarch: Use potato starch or arrowroot powder as gluten-free substitutes.

Pro Tips

1. Dry the Prawns Thoroughly Make sure the prawns are completely dry before dusting them with cornstarch. This will help the cornstarch adhere better and create a crispier coating when fried.

2. Temperature Control Keep an eye on the oil temperature. It should be hot but not smoking. If the oil is too cool, the prawns will become greasy; if it’s too hot, they may burn. Aim for a consistent medium-high heat for optimal results.

3. Even Coating with Cornstarch Toss the prawns gently but thoroughly in the cornstarch to ensure even coverage. This step is crucial for achieving that desired golden and crispy texture.

4. Garlic and Chili Timing When sautéing garlic, pay attention so it doesn’t burn. Adding the chilies and scallions right after the garlic becomes fragrant helps prevent overcooking and ensures a balanced flavor.

5. Garnishing and Serving Serve the prawns immediately after cooking for the best texture. Squeezing lime right before eating enhances the flavors, and even if optional, fresh cilantro can add a refreshing contrast to the dish.