With Chef Lê Đức Hải of Ngon Garden Restaurant in Hà Nội
|Chef Lê Đức Hải of Ngon Garden Restaurant|
- Prawns: 0.5 kg
- Coconut: 1
- Dried purple onion, mixed broth and pepper
- Garnish: Lettuce, fresh onion, tomato and cucumber
|Prawns with coconut juice|
How to make the dish:
Wash the prawns carefully. Peel the green cover of the coconut and make a round hole in its top then pour the coconut juice into a large bowl.
Mince the dried onion and mix it with the broth and pepper.
Boil the coconut juice in a pot and put the minced above-mentioned ingredients in before putting the prawns in to continue to boil. Stir well until the prawns become red, then arrange them on a plate.
Pour the boiled broth in the coconut and place the prawns around it.
Place the coconut with prawns on a large plate and garnish with lettuce, cut fresh onion and thin cut cucumber pieces. Make a flower from the tomato and place over the shrimps.
The prawns should be savoury and fragrant from the coconut juice. The dish can be eaten with salad or at dinner, and is perfect when enjoyed with a glass of white wine. VNS