Vietnamese Salt and Pepper Prawns

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A beloved Vietnamese stir-fry served in beer houses and family kitchens across the country. Jumbo prawns are wok-tossed with garlic, butter, coarse salt, and freshly cracked black pepper for a deeply savory, peppery finish. It comes together in minutes and is best enjoyed piping hot with jasmine rice and cold beer.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 13 gFat
• 4.5 gSaturated Fat
• 3 gCarbs
• 0.5 gFiber
• 1 gSugar
• 36 gProtein
• 1480 mgSodium
• 460 mgPotassium
• 120 mgCalcium
• 1.2 mgIron
• 9 mgVitamin C
• 210 mcgVitamin A

Ingredients

For the Prawns

• 1.5 lbs (700 g) large head-on prawns, shell-on and deveined
• 1.5 tbsp vegetable oil
• 2 tbsp unsalted butter
• 4 cloves garlic, finely minced
• 1 tbsp fish sauce
• 0.5 tsp granulated sugar

For the Salt-Pepper Seasoning & Garnish

• 1.5 tsp coarse sea salt
• 1.5 tsp freshly cracked black peppercorns
• 2 stalks scallions, cut into 2-inch lengths
• 1 red Thai chili, thinly sliced (optional)
• Lime wedges, for serving

Directions

1. Rinse the prawns under cold water and pat very dry with paper towels; leaving the shells on builds flavor and keeps the meat juicy.
2. In a small bowl, stir together the coarse sea salt and cracked black pepper; set the seasoning blend aside.
3. Heat the oil and butter in a wok or large skillet over medium-high heat until the butter just foams, then add the minced garlic and stir-fry for about 20 seconds until fragrant and lightly golden.
4. Add the prawns in a single layer and sear for about 90 seconds per side, tossing, until they turn pink and start to curl.
5. Sprinkle the salt-pepper mixture evenly over the prawns, then add the fish sauce and sugar. Toss vigorously for 60 to 90 seconds so the seasoning clings to the shells and the liquid reduces to a glossy coating.
6. Toss in the scallions and sliced chili and stir for another 15 seconds until just wilted.
7. Immediately transfer to a warm serving platter so the prawns do not overcook in the residual heat.
8. Serve right away with lime wedges and steamed jasmine rice on the side.

Cook’s Notes

• Toast whole peppercorns in a dry pan for 30 seconds before cracking them to release more aromatic oils.
• Pat the prawns very dry before cooking so the butter and oil sear the shells rather than steam them.
• Watch the garlic closely; burnt garlic turns the whole dish bitter in seconds.
• For a richer finish, finish the prawns with a small splash of evaporated milk or a knob of butter off the heat.
• In Vietnam this dish is often paired with a chilled glass of bia hơi (fresh draft beer).

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