DISH STORY
Prawn Crackers or ‘Banh Phong Tom’
A popular and important item that served as snacks or with salad in Vietnamese and Chinese Lunar New Year. People often serve it as a snack or serve with salad. The crunchy prawn crackers along with the spicy chutney are a great combination of tasting that you will never forget.
See more ‘Banh Phong Tom’ https://vi.wikipedia.org/wiki/B%C3%A1nh_ph%E1%BB%93ng_t%C3%B4m
INGREDIENTS
For the prawn crackers:
- Vegetable oil: 1/4L
- Prawn cracker: 100g
- See more ‘Rice & More’ Prawn Crackers
For the chutney:
- Red paprika: 1
- Yellow paprika: 1
- Green paprika: 1
- Tomatoes: 3
- Garlic clove: 1
- Stalk celery: 1
- Small eggplant: 1
- Soybean oil: 2 tbsp
- Fresh grated ginger: 1/2 tbsp
- Ground cumin: 1/4 tbsp
- Pinch cinnamon: 1
- Finely chopped red chili pepper: 1
- White vinegar: 1 tbsp
- Sugar: 1 tbsp
‘RICE & MORE’ PRAWN CRACKERS COOKING GUIDELINES
In a deep saucepan heat the oil and add the crackers to the oil, cook until puffed and crunchy. Remove with a skimmer and drain on paper towels.
DIRECTIONS
1. Rinse, quarter, seed and cut the peppers into very small cubes.
2. Blanch the tomatoes in a pot of boiling salted water for 10 seconds.
3. Drain, peel, seed and cut the tomatoes into small cubes.
4. Peel and finely chop the garlic.
5. Rinse the celery, remove the strings and cut into small cubes.
6. Rinse the eggplant and cut into small cubes.
7. In a saucepan, heat the oil and saute the garlic until tender.
8. Add the peppers, tomatoes, celery and eggplant along with the ginger, cumin, cinnamon and chili pepper and cook over medium heat, stirring until the vegetables are tender, about 10 minutes.
9. Add the vinegar and sugar, stir to combine and season to taste.
10. Serve with deep fried shrimp prawn crackers immediately with chutney.
