Chargrilled Jumbo Prawns in Oyster Sauce

Name: Chargrilled Jumbo Prawns in Oyster Sauce (Tôm Nướng Dầu Hào)
Yield: Serves 4-6 as part of a Shared Meal
Cuisine: Vietnam
Ingredients: 1½ tablespoons soft brown sugar; 2 garlic cloves, finely chopped; 2 red Asian shallots, finely chopped; 2 tablespoons shaoxing rice wine; 1 tablespoon oyster sauce; 1 tablespoon fish sauce; 1 teaspoon sesame oil; 500 g (1 lb 2 oz) raw jumbo prawns (shrimp), peeled and deveined, tails intact, or left unpeeled if preferred; 1 tablespoon julienned ginger; 2 tablespoons chilli sauce; 1 teaspoon toasted sesame seeds

Tôm Nướng Dầu Hào

Preparation info

Serves
4-6
as part of a Shared Meal

Difficulty
Easy

Appears in

The Songs of Sapa

By Luke Nguyen

Published 2009

About

IN THIS RECIPE I SUGGEST PEELING THE PRAWNS, BUT IN VIETNAM THE LOCALS WOULD LEAVE THE SHELLS INTACT AND ENJOY THE CRUNCH OF THE CRISPY CHARCOAL SHELLS. IF YOU ARE FEELING ADVENTUROUS, PLEASE DO THE SAME.

Ingredients

1 tablespoon julienned ginger
2 tablespoons shaoxing rice wine
2

Asia
Vietnam
Nha Trang
Fish course
Dinner
Pescatarian
Spicy
Southeast Asia

Method

In a bowl, combine the ginger, shaoxing wine, shallots, garlic, brown sugar, oyster sauce, fish sauce and sesame oil. Mix well, then add the prawns and toss to coat in the marinade. Cover and place in the fridge to marinate for 30 minutes. Drain well.

Heat a barbecue grill or chargrill pan to medium-high and cook the prawns for 2 minutes on each side. Remove to a serving plate, garnish