Pauline Nguyen, Luke Nguyen, Mark Jensen

Soy and Honey Barbecued Prawns

Name: Soy and Honey Barbecued Prawns (Tôm Nướng)
Yield: Serves 6
Cuisine: Vietnamese
Ingredients: 2 tablespoons soy sauce; 2 tablespoons oyster sauce; 3 tablespoons honey; 2 tablespoons oil; 18 large raw king prawns (shrimp); 18 large raw king prawns (shrimp); 1 tablespoon fish sauce; 1 bird’s eye chilli, minced in a mortar; 1 teaspoon cracked black pepper; ½ teaspoon salt

Tôm Nướng

Preparation info

Serves
6

Difficulty
Easy

Appears in

Secrets of the Red Lantern

By Pauline Nguyen , Luke Nguyen and Mark Jensen

Published 2007

About

Ingredients

18 large raw king prawns (shrimp)
2 tablespoons soy sauce
2 tablespoons

Asia
Vietnam
Fish course
Starter
Pescatarian
Southeast Asia

Method

Soak 18 bamboo skewers in water for 10 minutes. Peel and devein the prawns, leaving the tail shells intact. Combine the remaining ingredients, mix well, add the prawns and marinate for 30 minutes. Remove the prawns from the marinade, skewer with the bamboo and chargrill over high heat for about 2 minutes, turning once, or until cooked.