Charry prawns on the barbecue… there’s not much better in my book! These sweet and succulent ones are extra vibrant thanks to lemongrass flavours and a killer nuoc cham sauce.
10 x large king prawns, shell on
1 tbsp vegetable oil
Nuoc cham dressing
3 tbsp fish sauce
2 tbsp white vinegar
3 tbsp sugar
2 tbsp lime juice
1 long red chilli, finely chopped
2 garlic cloves, finely chopped
120g (4 oz) unsalted butter
1 lemongrass stalk, white part only, finely chopped
zest of 1 lime
2 tbsp finely chopped coriander leaves
2 tsp sea salt flakes
Clean prawns by removing the outer shell, leaving the tail and head on. Carefully run a small knife down the spine side of the prawns and remove the intestinal tracts (or, as I like to say, poop shoots!) and discard. Gently rinse the prawns under some water, then drain on some paper towel. Place prawns into a bowl and drizzle over some oil. Leave aside
To make the nuoc cham dressing, mix together all ingredients in a small mixing bowl. Set aside until ready to serve. (To save time, you could make this the day before and keep it in the fridge until needed.)
For the lemongrass butter, add butter, lemongrass, lime zest, chopped coriander and salt to a small saucepan. Place over a low heat and until the butter has just melted (you don’t want it browning, so keep a close eye on it).
Turn a gas barbecue onto medium-high heat (if your BBQ has a lid, close it to allow the heat to settle at a nice temperature). Place prawns into the centre of the barbecue. Using a pastry brush, brush the prawns with some of the lemongrass butter and, continuing to brush, cook on one side for 4 minutes or until the prawn meat starts to curl up and become white in colour. Don’t move the prawns as you want some beautiful char marks on them. Flip prawns over and repeat until the other side is cooked.
Remove from heat and transfer onto a serving plate. Drizzle over any remaining butter. Serve with dipping sauce.