This hot and tangy dipping sauce will spice up a backyard barbecue. Quick to prepare and cook, it’ll be a hit at any event with its powerful flavour combos and short, easy clean up. To adjust this recipe to suit those who aren’t a fan of feeling their taste buds burn just leave out the chilli. It takes just 29 minutes to prepare and serves four.
Barbecue Prawns With Vietnamese Dipping Sauce
Preparation time 25 mins + standing time
Cooking time 4 mins
Serves 4
Ingredients
1 bunch coriander with roots
1 small eschallot, peeled, finely chopped
1 garlic clove, crushed
1 Tbsp fish sauce
3 tsp caster sugar
1.2kg large green prawns, tails on,
peeled and deveined
Dipping sauce
½ cup lemon juice
Extra 2 Tbsp fish sauce
40g palm sugar, grated
1 long red chilli, finely chopped
2 garlic cloves, crushed
1 coriander root, finely chopped
Step 1.
Cut the roots off the coriander and wash thoroughly. Remove the sprigs and set aside. Finely chop two coriander roots and put in a large bowl. Add the eschallot, garlic, fish sauce and caster sugar. Stir until combined. Add the prawns, cover and refrigerate for 30 minutes.
Step 2.
Make the dipping sauce by combining the lemon juice, fish sauce, palm sugar, chilli, garlic and coriander root. Transfer to a serving bowl.
Step 3.
Heat the grill or hotplate of a barbecue on medium heat. When hot, add the marinated prawns and cook for two minutes on each side or until cooked through. Transfer to a platter, garnish with coriander sprigs and serve with the dipping sauce on the side.