Photograph of the finished Grilled Prawns with Chilli Salt

Vietnam · Tôm nướng muối ớt

Grilled Prawns with Chilli Salt

30 min Hands-on time + 20 min waiting
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Prawns Prawns 1.2 kg
  • Photograph of Coarse salt Coarse salt 32 g
  • Photograph of Chilli Chilli 12
  • Photograph of Garlic Garlic 16 cloves
  • Photograph of Oil Oil 100 ml
  • Photograph of Lime Lime 2
  • Photograph of Sugar Sugar 24 g
  • Photograph of Coriander Coriander 32 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Remove the antennae and legs of the shrimp but leave the shells on; the shells retain the juices inside the body when grilled.
  2. 2 Grind coarse salt with chili and garlic until a rough paste is formed, then mix in oil and a little sugar.
  3. 3 Marinate the shrimp with the mixture for 20 minutes, making a slight slit along the back to allow the seasoning to penetrate the meat.
  4. 4 Grill over hot coals for 3 minutes on each side; the shrimp are cooked through when the shells turn reddish-orange and are slightly charred.
  5. 5 Squeeze lemon juice and sprinkle with cilantro as soon as you take them out of the pan.

With an appliance

  • Oven 30 min

    Step 4: Place the shrimp on the rack in the middle of the oven at 215 degrees for 6 minutes, rotate the tray at minute 3, and do not overlap the pieces. Even heat distribution helps prevent the meat from drying out due to frequent turning, and in return, avoids the smell of charcoal and direct burn marks.

Start cooking