Raw Spot Prawns with Muoi Ot Xanh
For Hanna’s birthday this year, I continued a tradition that has become one of the most meaningful parts of our relationship each year: we cook a special, homemade meal for one another. It’s our way of showing love through food, and this time, I went all in with a four-course dinner to celebrate her. To
- Prep time
- 20 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb Spot Prawn
- Oil for Frying
- 1 Bell Pepper
- 1 Jalapeno
- 3 -5 Green Thai Chili
- 3 Lime Leaves
- 3 Limes
- 1 Lime Zest
- 3 tbsp Condensed Milk
- 1 tbsp Sugar
- 1/2 tbsp MSG
- 1/2 tbsp Salt
- 1/2 cup Cornstarch
- 1/4 tsp Salt
- 1/4 tsp White Pepper
Instructions
- 1
Prepare the Spot Prawns:
- 2
Separate the heads from the bodies by holding the prawn just behind the head and gently twisting to detach. Set the heads aside for frying
- 3
Carefully peel off the shells from the tails, leaving the tail meat completely exposed. Remove the vein using a small knife or toothpick
- 4
Rinse the peeled prawn meat under cold water, then pat dry with paper towels. Keep them chilled in the fridge until ready to serve. Ideally, set them over ice or keep in a covered bowl over a bed of crushed ice for maximum freshness
- 5
Make the Muoi Ot Xanh:
- 6
In a high-speed blender or food processor, combine a bell pepper (seeded and chopped), a jalapeño, 3–5 green Thai chilis (adjust based on heat preference), finely chopped lime leaves, the zest of 1 lime, and the juice of 3 limes. Add in condensed milk, sugar, MSG, and salt
- 7
Blend until the sauce is fully combined, smooth, and bright green. Taste and adjust lime or chili if needed, then chill in the fridge until ready to serve
- 8
Deep Fry the Prawn Heads:
- 9
In a small pot or deep fryer, heat oil to 375F
- 10
Prep the dry batter by combining cornstarch, salt, and white pepper in a mixing bowl. Lightly coat each prawn head in the cornstarch mixture, shaking off any excess
- 11
Fry the prawn heads in batches until golden and crispy, about 1-2 minutes
- 12
Remove and drain on a wire rack or paper towel-lined plate, sprinkle with a tiny pinch of salt
- 13
Serve:
- 14
Pour sauce onto a plate, and move the plate around gently to evenly coat the plate
- 15
Plate the raw prawn tails neatly in a circle directly on top of the sauce. Add the crispy prawn heads upright, in the middle of the plate, and enjoy!