Zingy and fresh, these barbecue prawns are an absolute joy to eat

prawn skewer nuoc cham dipping sauce

Chargrilled Prawn Skewers with Nuoc Cham Dipping Sauce

Nuoc Cham is a delicious and versatile Vietnamese dressing, and is a great little number to know, as it works extremely well with anything from chicken, fish and rice dishes.
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Side Dish
aisling larkin bbq recipes
chargrilled prawns
modern family food
summer entertaining
Vietnamese dressing
Prep Time: 15 minutes
Cook Time: 5 minutes
Servings: 6


  • Wooden skewers


  • 32 raw king prawns peeled and deveined
  • 2 tbsp sesame oil
  • 1 tbsp soy sauce
  • 1 tbsp honey
  • 1 long red chilli deseeded and finely chopped
  • 1 garlic clove minced
  • 1 tsp ground turmeric
  • Zest 1 lime
  • ½ bunch fresh coriander
  • Sea salt & freshly ground black pepper

Dipping Sauce

  • 1 long red chilli finely chopped
  • 1 large garlic clove finely minced
  • 2 tsp freshly grated root ginger
  • 3 tbsp lime juice
  • 4 tbsp fish sauce
  • 75 ml water
  • 2 tbsp caster sugar
  • ½ bunch fresh coriander
  • Lime wedges to serve


  • If you are using wooden skewers, place them in cold water for 10 minutes, so they don't burn when you put them on the BBQ later.
  • In a large bowl, mix the prawns, sesame oil, soy sauce, garlic, lime zest, turmeric, chilli, coriander, salt and pepper. Mix gently, cover in cling film and palace in the fridge for 1 hour to develop flavours.
  • To make the dipping sauce, combine all the ingredients in a small bowl and add 75ml of water to dissolve the sugar.
  • Thread 4/5 prawns onto each skewer, brush lightly with oil and barbecue/ grill over a high heat for 5 minutes, turning once, until pink, light charred and opaque. Serve immediately with dipping sauce.


No BBQ? No problem, cook the prawns in a large frying or griddle pan over high heat instead. You can even get ahead and prepare the dipping sauce and marinate the prawns up to 1 hr ahead; chill the prawns until you are ready to cook.