By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
392 cal · 280 min
Vietnamese Sunbathing Prawns
Recipe GLPR28f251256376ea
Head-on prawns are peeled, marinated in a vibrant blend of Fresno chiles, garlic, sugar, and canola oil, then briefly grilled until lightly charred and chilled. Served cool with a drizzle of olive oil, fresh cilantro or laksa leaf, and lime wedges for a refreshing, aromatic Vietnamese-inspired dish.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
2 pounds head-on prawns
5 Fresno chiles
1 garlic head, peeled and cloves separated
¼ cup granulated sugar
1 teaspoon fish sauce
1 teaspoon kosher salt
3 tablespoons canola oil, divided
Olive oil for drizzling
½ cup fresh cilantro or laksa leaf, chopped
1 lime, cut into wedges
Directions
Peel the shell from the tail of each prawn, leaving the head and tail tip intact. Using a small knife, make a shallow cut along the back of each prawn and remove the dark vein. Rinse the deveined prawns and pat dry with paper towels.
In a blender, combine the Fresno chiles, garlic cloves, sugar, fish sauce, salt, and 2 tablespoons of canola oil. Blend until the mixture reaches a smooth, paste-like consistency.
Transfer the cleaned prawns to a large shallow dish or container. Pour the chile-garlic marinade over them, turning to coat all sides evenly. Cover and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to infuse.
Preheat a grill to medium-high heat, or heat a grill pan over medium-high heat. Lightly brush the grill grates or pan with the remaining 1 tablespoon of canola oil to prevent sticking.
Remove the prawns from the refrigerator. Place them on the hot grill, brushing any remaining marinade onto the exposed flesh. Grill for 2 minutes on the first side until lightly charred, then flip and grill for another 2 minutes until the second side is lightly charred and the flesh is opaque throughout.
Transfer the grilled prawns to a rimmed baking sheet or serving platter and return them to the refrigerator to chill completely, about 30 minutes.
Just before serving, arrange the chilled prawns on a serving plate. Drizzle generously with olive oil, scatter the chopped cilantro or laksa leaf over the top, and serve with lime wedges on the side for squeezing.
Comments
This is a strong fit for coastal North Carolina, where shrimp is reliably fresh and affordable—expect $12 to $16 per pound at Harris Teeter or Walmart, making the protein cost the bulk of your $8 to $12 per serving. Fish sauce is a staple at every major Charlotte chain now, and Fresno chiles, garlic, cilantro, and lime are standard produce. The honest time sink is the marinating: 280 minutes is mostly passive, but you need to plan your day around it, so don't expect weeknight speed. This is a same-night dish best served immediately after the brief high-heat sear; leftovers lose their fresh char and the shrimp toughens quickly in the fridge.
Sign in or create a free account to add your review.
