Simple grilled prawns from award winning Ho Chi Minh City chef Quach Thien Tuong. I found the recipe in ” Street Cafe Vietnam” by Annabel Jackson. Use the freshest prawns you can find, and add a spoonful of water if you find that the dip is too tart for your taste.
Ingredients
- 1 small onion finely chopped
- 1 garlic clove finely chopped
- 1 tsp A little olive or vegetable oil
- 450 g raw tiger or king prawns
- 1 tsp each sea salt and freshly ground black pepper
- juice of a lime
Servings:
Instructions
- Mix the onion and garlic with vegetable oil. Add the prawns and toss to coat. Leave to marinate for at least 3 hours in a cool place, covered.
- Grill the prawns over a medium charcoal fire or under a preheated grill for about 5 minutes, turning once.
- Mix together the sea salt, black pepper and lime juice in a small dish and use as a dip for the prawns.
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