Chargrilled Jumbo Prawns in Oyster Sauce

Tôm Nướng Dầu Hào

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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

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