Serves 4
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.
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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.
