December 20, 2023
Chargrilled Prawn Skewers with Korean Dipping Sauce
Zingy and fresh, these barbecue prawns are an absolute joy to eat
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.
Print PinServings: 6
Calories
Carbs
Protein
Fat
Equipment
- Wooden skewers
Ingredients
- 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
Instructions
- 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.
Notes
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.