PrawnsPlate from Kristin
Moore Pottery.Stir-fried
beefGreen bowl from
Kristin Moore Pottery. All
other props stylist’s own.
Stockists p152.12 large green prawns (about
750gm), heads removed
and deveined, shells and
tails intact
1 tbsp vegetable oil
2 red shallots, finely chopped
1 tbsp fish sauce (or to taste)
Vietnamese mint leaves,
to serve
Lemon or lime wedges,
to serve
CHILLI DRESSING
2 tbsp light palm sugar
2 tbsp fish sauce (or to taste)
1 garlic clove, finely chopped
1-2 long red chillies (or to
taste), finely chopped
1 With a sharp knife or kitchen
scissors, butterfly prawns
by cutting lengthways along the
back. Lightly brush a baking tray
with oil and spread prawns on
tray. Scatter with shallot, drizzle
with fish sauce and leave for
20 minutes to marinate.
Vietnamese-style
grilled prawns
SERVES 4-6
I grill the prawns with their
shells on to get that distinctive
scent and flavour, but peel
them if you prefer. Remember,
different brands of fish sauce
vary in saltiness, so adjust
according to your taste.
2 For dressing, dissolve palm
sugar in 40ml water in a small
bowl, then whisk in fish sauce,
garlic and chilli.
3 Preheat oven grill to high.
Cook prawns, shell-side up,
until shells turn red (1-2 minutes),
then turn and cook until flesh is
opaque (1-2 minutes; take care
not to overcook). Transfer to a
serving dish and toss with mint
and dressing. Serve with lemon
or lime wedges.➤GOURMET TRAVELLER 59