Vietnamese-style barbecued prawns

Have plenty of napkins ready when you dive into this luscious bowl of prawns.

The ingredient of Vietnamese-style barbecued prawns

1. 36 (about 1kg) green (uncooked) king prawns
2. 1 tablespoon light soy sauce
3. 1 tablespoon dry sherry
4. 1 fresh red birdseye chilli, finely chopped (optional)
5. 2 teaspoons finely grated fresh ginger
6. 1 garlic clove, finely chopped
7. 1 teaspoon sesame oil
8. 60ml (1/4 cup) water
9. 60ml (1/4 cup) sweet chilli sauce
10. 1/4 cup finely chopped palm sugar
11. 1 tablespoon fresh lime juice
12. 1 tablespoon fish sauce
13. 2 tablespoons finely chopped fresh coriander
14. 2 tablespoons finely chopped fresh Thai basil

The instruction how to make Vietnamese-style barbecued prawns

1. Combine the prawns, soy sauce, sherry, chilli, ginger, garlic and sesame oil in a large glass or ceramic bowl. Cover with plastic wrap and place in the fridge for 1 hour to develop the flavours.
2. Meanwhile, to make the dipping sauce, place the water, sweet chilli sauce and sugar in a small saucepan over low heat. Cook, stirring, for 2 minutes or until sugar dissolves. Increase heat to high and bring to the boil. Cook, stirring occasionally, for 3 minutes or until sauce thickens slightly. Remove from heat and set aside for 30 minutes to cool. Stir in the lime juice, fish sauce, coriander and basil. Transfer to a small serving bowl.
3. Preheat a barbecue or chargrill on high. Add the prawns and cook for 1 minute each side or until they curl and change colour. Transfer to a large serving bowl and serve immediately with dipping sauce.

Nutritions of Vietnamese-style barbecued prawns

fatContent: 168.495 calories
saturatedFatContent: 2 grams fat
carbohydrateContent:
sugarContent: 13 grams carbohydrates
fibreContent: 13 grams sugar
proteinContent:
cholesterolContent: 24 grams protein
sodiumContent: