Wednesday, January 18, 2006
We bought some live prawns and I mixed them with some salt, sugar, fish sauce, chili, and lemongrass and soaked them for about 10 minutes. After that, I stir fried them on high in the wok until all the liquid was gone and they were a bit dark (that's the color from the sugar) which means they were done. They should be a little bit sweet, a little salty and I think you should squeeze some lemon on the prawns to make it even better. This is a common dish which most Vietnamese can do well.