Vietnamese Sunbathing Prawns

Bryant Ng leaves the heads on these spicy shrimp snacks

Marinate these heat-packed prawns for at least a few hours so the chiles and garlic really come out, building slowly, after they've been grilled. And when grilling, brush the prawns with the remaining marinade so that the outside crisps and gets slightly caramelized. Give them a hefty squeeze of lime before serving: The acidity balances out the heat, char and salt.

To learn more, read "Brains and Prawn."

Recipe from the Bryant Ng, Cassia, Los Angeles, CA

Vietnamese Sunbathing Prawns
5 from 42 ratings
Learn how to make chef Bryant Ng's spicy Vietnamese grilled prawns.
Prep Time
40
minutes
Cook Time
5
minutes
Servings
4
servings
Total time: 45 minutes
Ingredients
  • 2 pounds head-on prawns
  • 5 Fresno chiles
  • 1 garlic head, peeled
  • ¼ cup granulated sugar
  • 2 tablespoons fish sauce
  • 1 teaspoon kosher salt
  • 3 tablespoons canola oil, divided
  • Olive oil
  • ½ cup chopped laksa leaf or cilantro leaves
  • 1 lime, cut into wedges
Directions
  1. Peel the shell off of the prawns' tails, leaving the heads and tips of the tails attached. Devein the prawns.
  2. In a blender, blend the chiles, garlic, sugar, fish sauce, salt and 2 tablespoons of the canola oil until smooth. Place the prawns in a large shallow dish, then pour the marinade over them and chill in the fridge for at least 4 hours or preferably overnight.
  3. Prepare a charcoal or gas grill for medium-hot cooking or place a grill pan over medium-high heat. Brush the grill with the remaining canola oil. Place the prawns on the grill, brushing with some of the remaining marinade. Cook the prawns, flipping once, until lightly charred, 2 minutes on each side. Place the prawns on a rimmed baking sheet or plate and transfer to the fridge to chill completely, 30 minutes.
  4. Drizzle the chilled prawns with the olive oil and top with the laksa or cilantro. Serve with the lime wedges.
Nutrition
Calories per Serving 393
Total Fat 17.8 g
Saturated Fat 2.1 g
Trans Fat 0.1 g
Cholesterol 285.8 mg
Total Carbohydrates 25.7 g
Dietary Fiber 1.6 g
Total Sugars 16.2 g
Sodium 1,998.0 mg
Protein 33.3 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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