Main Course
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.
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.
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
Method
- 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.
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