Make Vietnamese garlic-prawn fry and carrot and cabbage sauté in a jiffy

Vietnamese garlic-prawn fry is easy to make and also light and tasty. It is served with plain rice, carrot and cabbage sauté and fish sauce.Carrot and cabbage sauté is wholesome and should be served piping hot. Vietnamese garlic-prawn fry
Preparation time: 15 minutes
Serves 6
Prawns: 1 kg, shelled and cleaned
Garlic: 6 to 8 pods, crushed with skin
Oil (Sanola gold): 2 tbsp
Fish sauce: 2 tbspMethodIn a deep frying pan, heat oil, add garlic and fry till golden. Add prawns and stir-fry till the moisture is disappears. Add fish sauce. Cover pan and remove from flame. Serve hot with white rice and carrot and cabbage sauté.Carrot and cabbage sautéPreparation time: 15 minutesServes 6Ingredients Carrot: 250 gm, cut finely, lengthwise
Cabbage: 250 gm, cut finely, lengthwise
Spring onion: 4, cut finely, lengthwise
Coriander: 2 tbsp, cut finely
Pepper: 1 pinch
Oil (Sanola gold): 1 tbsp
Fish sauce: 1 tbspMethodIn a deep frying pan, heat oil and sauté onion. Add vegetables and fish sauce. Stir, cover pan and cook for 10 minutes. The vegetables should be crisp. Add pepper, coriander leaves and spring onion and serve piping hot.For fish sauce:Fish sauce: 2 tbsp
Lemon: juice of one
Sugar: 1 tsp
Red fresh chilli: 1 or 2*
Garlic: 5 pods *
Water: 2 tbsp * crush togetherIn a bowl, mix all the ingredients and the fish sauce is ready. It is served with all Vietnamese dishes. KETHARI SRIVANJIAM