Vietnamese Style Prawns-Tom Rim

One of my favourite cookbooks is "The Secrets of the Red Lantern-Stories of Vietnam from the Heart"  It consist not just Vietnamese recipes but also stories from the authors. Pauline Nguyen spoke about their journey from Vietnam to Australia, their memories of the refugee camps and the start up of their family business in Sydney. As I read the recipes and their family story, I can't help but "taste" and "feel" each dish from their hearts.

This recipe consist of King Prawns sauted with tomato, fish sauce and black pepper. It actually resembles the way my own grandmother use to cook prawns in-except she uses tobasco sauce! I changed this recipe slightly as I cooked more than 12 prawns which was what the original recipe calls for.

The chili padi adds the kick without the punch. I like the use of ripe tomatoes and tomato paste as it gives such richness to it. It is definitely a recipe that I will use over and over again.

Vietnamese Style Prawns-Tom Rim 
1 tablespoon of chopped garlic
2 birds eye chili chopped
2 tsp of tomato paste
I used around 20 prawns shelled and devined
2 tsp of sugar (instead of 3)
crack black pepper
around 6 tablespoon of fish sauce
around 3/4 to 1 cup of water
2 ripe tomatoes chopped
spring onion

Saute garlic and chili. Add tomato paste, prawns and sugar. Toss to combine. Then add fish sauce, pepper, water and fresh tomatoes. Simmer for around 3-5 mins. Once prawns are cooked, remove prawns. Reduce sauce slightly. Pour sauce over prawns. Garnish with chopped spring onions.

HAPPY SINGAPORE NATIONAL DAY!!!! =)