Prawns Steamed in Coconut

Intro:
This is an extremely easy to make appetizer that illustrates the lightness of Vietnamese food. The sweetness of shrimp combined with coconut juice is delicious on their own. No spice is needed. Excellent with beer!

Ingredients:
-2 large young coconuts
-1lb prawns (approx.)
-salt

What to Do:
Chop off the “caps” of the coconuts and drain the juice. Wash and drain prawns. Arrange prawns inside the coconuts. Boil coconut juice with a pinch of salt. Ladle juice back into coconuts to completely cover the prawns. Steam immediately over high heat for about 20-30 mins. Serve hot.

Note:
If fresh coconuts are not available, use frozen or canned coconut juice and steam in a bowl.

Lime and Chilli Dipping Sauce (Nước Chấm)

Ingredients


1 small red chilli finely chopped
1 small clove of garlic finely chopped

1 tablespoon of sugar

3 tablespoons of fish sauce (nuoc mam)
3 tablespoons of water

½ small lime squeezed





Directions

In a mortar grind the chilli, garlic and sugar to a paste.

Add the remaining ingredients and mix well

Store in the refrigerator in a tightly closed bottle

Ideal for Vietnamese spring rolls and salads.

Vietnamese Salad

Ingredients

• 2 stalks fresh lemon grass
• 2 tbsp. chopped fresh basil
• 2 oz, each leftover roast beef, pork, lamb, or chicken, finely shredded
• 2 tbsp. finely chopped cilantro
• 1 bunch green onions, washed and finely chopped
• 2 carrots, finely grated
• 1 red chili pepper, finely sliced
• 2 cloves garlic, finely sliced and crushed
• 3 tbsp. Nuoc Mam sauce or 2 tbsp. Maggi liquid seasoning mixed
• 9 tbsp. lime juice
  
  Directions

  1. Lightly hit the sliced lemon grass with back of a cleaver or heavy knife to release the flavor and smell. Mix the lemon grass with leftover meat then add the green onions and toss well. Mix in the grated carrot.
  
  2. Mix together the chili, garlic, Nuoc Mam sauce, and lime juice, and stir well. Add to the salad and toss well. Throw in the basil and cilantro, and toss again. If you think you need more salad dressing, add equal parts of Nuoc Mam sauce and lime juice.