Tom Su Sot Trung Muoi (Prawns in Salted Egg Cheese Sauce)
Vietnamese dishesStir FriesNationwide35 minutes
Black tiger prawns in salted egg and cheese sauce make a quick dish to put in front of guests. What makes it good is the golden sauce clinging right around each prawn, salty and rich in equal measure. The difficulty is that salted egg sauce clumps very easily.
The salted egg yolks are steamed and then beaten smooth with butter and milk before they meet the pan, which is what gives a smooth sauce. Low heat and steady stirring keep it from splitting. Spring onion, cilantro and minced chili go over the top and it goes out hot.
This batch weighs about 832g, at roughly 163 calories per 100g.
Method
Wash the black tiger prawns, peel them and pull out the dark vein. Marinate the prawns with 1 teaspoon of salt and 1 teaspoon of seasoning powder for 15 minutes.
Steam the salted eggs and take out the yolks. Warm the oat milk.
Mince the shallot and garlic, mince the chili, and chop the cilantro and spring onion small.
Put the salted egg yolks in a bowl, add 1 tablespoon of oat milk, 1 tablespoon of butter and 1 teaspoon of ground pepper, and beat until smooth.
Fry the minced shallot and garlic in 2 tablespoons of cooking oil until fragrant, then add the prawns and cook until they firm up.
Pour in the salted egg mixture and bring it to the boil.
Add 50g of cheese and stir until melted, then adjust the seasoning.
Turn the prawns onto a plate and scatter over the spring onion, cilantro and minced chili.
Tips
Fresh black tiger prawns of a moderate size are the ones to pick, as the flesh will not go soft.
Cooking the salted egg sauce over low heat is what keeps it smooth rather than lumpy.
A full 15 minutes of marinating followed by quick cooking is what stops the prawns weeping.
Scattering the spring onion and cilantro while the prawns are still hot lifts the aroma.
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