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Recipes with raw peeled prawns

4 recipes that use raw peeled prawns, with photos, step-by-step instructions and cook times. The quickest, Banh beo, takes 50 minutes. It is most often cooked with fish sauce, rice flour and spring onion.

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Pancit Molo

Pancit Molo is named after the Molo district of Iloilo City, where Chinese traders settled centuries ago. Despite the word pancit, there are no noodles: the wonton wrappers are the 'noodle', folded around a filling of pork and prawns and simmered in a clear chicken broth with plenty of fried garlic. Ilonggo families serve it on rainy days, at fiestas and at Christmas gatherings, often as a starter before the main feast. The broth should be light, the dumplings silky. Chef's tip: let the wrappers trail a loose 'tail' when you fold them; those soft, frilly edges are what make molo different from a tight Chinese wonton.

105 minSoups
by KrazyBadal 0 views

Banh beo

Bánh bèo are named after the water fern that floats on Huế's ponds, which the little round cakes resemble. In the city they arrive at the table by the dozen, each still in its own small saucer, topped with pink shrimp floss and spring onion oil. You spoon sweet fish sauce over and scoop each one out in a single mouthful. They're a mid-afternoon snack or a light lunch alongside other Huế rice cakes. Small ramekins, egg poaching cups or a silicone mini-muffin tray all work as moulds. Chef's tip: heat the empty saucers in the steamer for a minute before adding the batter; the cakes then set with the little dimple in the middle that holds the toppings.

50 minSnacks & StartersGluten free
by KrazyBadal 0 views

Banh nam (Hue rice cakes in banana leaf)

Market women at Đông Ba in Huế sell bánh nậm by the stack, still warm in their banana-leaf wrappers, as one of the city's many little afternoon cakes. A soft rice-flour paste is spread thin on a leaf, sprinkled with a savoury filling of prawn and pork, folded flat into a neat parcel and steamed. Unwrapped, the cake is silky, almost translucent, and you eat it straight off the leaf with a spoonful of sweet chilli fish sauce. It is often served on the same plate as bánh bột lọc and bánh ít for a mixed snack. Chef's tip: soften the banana leaves in hot water or over a flame first and brush them with oil; dry leaves split and the paste sticks.

60 minSnacks & Starters
by KrazyBadal 0 views

White rose dumplings (banh bao banh vac)

Restaurants all over Hội An serve 'white rose' dumplings as a starter, and much of the town's supply is said to come from a single family workshop that has made them for decades. The wrapper is a thin, glassy rice-flour dough, pinched up around a pounded prawn filling so that each dumpling looks like an open flower, and the plate is finished with crisp fried shallots and a light, sweet chilli-fish-sauce dip. They are delicate and fiddly, but shaping becomes quick after the first dozen. This home version adds a little pork to the prawn for juiciness. Chef's tip: keep the dough under a damp cloth the whole time; even a few minutes in the air makes it crack when you pinch it.

75 minSnacks & Starters
by KrazyBadal 0 views

Goes well with raw peeled prawns