Barbecued prawns with lemongrass

Barbecued prawns with lemongrass

Tôm xiên sẚ nưong

By
From
Real Vietnamese Cooking
Makes
6
Photographer
Michael Fountoulakis

A Vietnamese twist on the Australian classic pastime of ‘throwing another prawn on the barbie’ — guaranteed to be a true weekend afternoon crowd-pleaser.

Ingredients

Quantity Ingredient
6 raw large prawns
6 lemongrass stems
2 teaspoons fish sauce
vegetable oil, for brushihg
Lime and chilli dipping salt

Method

  1. To remove the intestinal vein from the prawns without peeling them, thread a skewer crossways under the shell and flesh, where the prawn bends. Hook the black vein under the skewer and gently ease it out.
  2. Trim the lemongrass stems to about 10 cm in length. Using a sharp knife, shave the tips into a point. Make a small hole in each prawn shell with the skewer to allow the lemongrass to slide under the shell.
  3. Skewer each prawn lengthways onto a lemongrass stem and place in a shallow tray. Sprinkle with the fish sauce and a good pinch of freshly ground black pepper and leave to sit for 15 minutes.
  4. Meanwhile, heat a chargrill or barbecue to medium.
  5. Brush the prawns with oil and grill on each side for 3–4 minutes, until the shells turn an even bright pink.
  6. Serve with the dipping salt.
Tags:
Real Vietnamese Cooking
Andreas
Pohl
Tracey
Lister
KOTO
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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