Spiced Mekong Delta Prawns: Tom Huong Cay

  • Recipe courtesy of Luke Nguyen
Total Time:
1 hr 5 min
30 min
Inactive Prep:
30 min
5 min
4 servings


  • 10 1/2 ounces large prawns, shelled and deveined with tail in tact
  • 1 tablespoon fish sauce
  • 1 tablespoon sugar
  • 1 teaspoon oyster sauce
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon red curry powder
  • 2 tablespoons vegetable oil
  • 1/2 tablespoon fresh grated ginger
  • 1/2 tablespoon minced garlic
  • 1 tablespoon minced red Asian shallot
  • 6 spring onion, cut into 2-inch lengths
  • 1 tablespoon water
  • 1 long red chili, finely sliced
  • Jasmine rice, to serve


In a mixing bowl combine the prawns, fish sauce, sugar, oyster sauce, cinnamon, cumin and curry powder. Allow to marinate for 30 minutes, covered and refrigerated.

Pour oil in a large fry pan on high heat, fry the ginger, garlic and red shallots until fragrant and then cook each side of the prawns for 1 minute. Add the spring onions and 1 tablespoon of water and toss for a further minute.

Transfer to a serving plate and garnish with sliced red chili.

Serve with jasmine rice.