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Vietnamese-style barbecued prawns
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Prep Time:
15 minutes
Cook Time:
5 minutes
Total Time:
20 minutes
Get ready for a messy and indulgent bowl of juicy prawns.
Ingredients:
  • 36 (about 1kg) green (uncooked) king prawns
  • 21.00 gm light soy sauce
  • 20.00 ml dry sherry
  • 1 fresh red birdseye chilli, finely chopped (optional)
  • 2 tsp finely grated fresh ginger
  • 1 garlic clove, finely chopped
  • 1 tsp sesame oil
  • 60ml (1/4 cup) water
  • 60ml (1/4 cup) sweet chilli sauce
  • 62.50 ml finely chopped palm sugar
  • 21.00 gm fresh lime juice
  • 24.40 gm fish sauce
  • 40.00 ml finely chopped fresh coriander
  • 40.00 ml finely chopped fresh Thai basil
Instructions:
  • In a large glass or ceramic bowl, mix together the prawns, soy sauce, sherry, chili, ginger, garlic, and sesame oil. Cover with plastic wrap and refrigerate for 1 hour to enhance the flavors.
  • For the dipping sauce, combine water, sweet chilli sauce, and sugar in a small saucepan over low heat. Stir for 2 minutes until sugar dissolves. Increase heat, bring to a boil, and cook for 3 minutes until slightly thickened. Remove from heat and let it cool for 30 minutes. Mix in lime juice, fish sauce, coriander, and basil. Transfer to a serving bowl.
  • Preheat your barbecue or chargrill on high heat. Grill the prawns for 1 minute on each side until they curl and change color. Transfer them to a large serving bowl and serve right away with the dipping sauce.

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