Quick Answer

Thaw and prepare this pack of 31/40 Vietnamese prawns according to package instructions. Cook them in a rich sauce featuring classic French seafood flavors of white wine, tomato, garlic, and a touch of cognac. Quickly sear the prawns, then add the spiced sauce and simmer until the prawns turn pink and are cooked through. Perfect with French bread or pasta.

Ingredients

• Frozen Prawn Meat 500g (Thaw and drain excess water as per package instructions)
• Olive Oil 2 tablespoons
• Butter 20g
• Shallots 2, minced
• Garlic 3 cloves, minced
• Canned Diced Tomatoes 250g
• Dry White Wine 80ml
• Cognac or Brandy 1 tablespoon (optional)
• Tomato Paste 1 tablespoon
• French Herb Mix 1 teaspoon
• Chili Powder a pinch (adjust to taste)
• Salt 1/2 teaspoon
• Black Pepper a pinch
• Fresh Parsley, chopped 1 tablespoon

Instructions

1. 1. Thaw and Prepare Prawns

   Thaw frozen prawns according to package instructions, preferably in the refrigerator, then pat dry with kitchen paper to remove surface moisture. Do not assume the product is pre-cooked; keep chilled before cooking and avoid leaving at room temperature for extended periods.

2. 2. Sear Prawns over High Heat

   Heat olive oil in a frying pan over medium-high heat for about 1 minute. Add prawns in a single layer and sear for 1 to 2 minutes per side until the surface turns pink and slightly golden. Remove promptly to avoid overcooking and making them tough.

3. 3. Sauté French Aromatic Base

   In the same pan, add butter and reduce to medium heat. Sauté shallots for about 2 minutes until fragrant, then add minced garlic and cook for 30 seconds until aromatic, being careful not to burn the garlic.

4. 4. Build the Tomato White Wine Sauce

   Add tomato paste and cook for about 1 minute. Pour in white wine and simmer for 1 to 2 minutes to allow alcohol to evaporate. Then add diced tomatoes, herbs, salt, and black pepper. Cook over low to medium heat for about 8 minutes until the sauce slightly thickens.

5. 5. Return Prawns to Finish Cooking

   Return the seared prawns to the pan and cook over low heat for 3 to 5 minutes, turning once, until the prawns are completely pink, opaque, and cooked through to the center.

6. 6. Finish and Serve

   Turn off the heat, stir in chopped parsley, and let it rest for 1 minute for the flavors to meld. Serve with toasted French bread to soak up the sauce, or mix with pasta for a family dinner.

Frequently Asked Questions

Do frozen prawns need to be thawed first?

Yes, they do. Frozen foods should be handled according to package instructions first. It's generally recommended to thaw them in the refrigerator and then pat them dry. This helps the prawns brown better when searing and prevents excessive water release, which could dilute the sauce.

How can I cook prawns without making them tough?

Prawns benefit from short cooking times over high heat. Cook until they turn from translucent to pink and opaque. Avoid prolonged cooking.

What can I serve with this dish?

French households often serve it with bread to soak up the sauce. Hong Kong families can also pair it with pasta, udon, or white rice; the tomato white wine sauce is very versatile.

Can I make this dish without cognac?

Yes, you can omit it. Cognac primarily adds an aromatic depth to French seafood dishes. For an everyday version, you can use a little more white wine or a squeeze of lemon juice to balance the flavors.