Prawn Skewers with Vietnamese Green Seafood Sauce
Grilled prawn skewers served with a vibrant Vietnamese green seafood sauce. This dish combines juicy, char-grilled prawns with a zesty, aromatic sauce made from fresh herbs, lime juice, chilii and sweet condensed milk, delivering a perfect balance of smoky, tangy, and spicy flavors. You did read that right, condensed milk, what a game changer. Give it a go!Quick to prepare and bursting with freshness, these prawn skewers bring the taste of Vietnam to your grill!Recipe Credit: Nick Rourke
Ingredients
Equipment
Grill Temperature
Surfaces
Method
To make the sauce
- Setup your Big Green Egg for a direct cook at 200°C.
- Place the peppers directly on to the coals. Turn them occasionally and cook until nicely charred all over (optional).
- De-seed all the peppers and chillis. Chop into small chunks.
- Add all the ingredients including the peppers and chilli to a pestle and mortar (or blender) and blend until smooth.
- Place in the fridge for about an hour so it's nice and cold (optional).
To cook the prawns
- De-vein the prawns.
- Place 1 jumbo prawn or several smaller prawns on to one skewer. Repeat until you've skewered all the prawns. We used soaked wooden skewers during the cook.
- Place your prawns on the grid. Every so often, turn your prawn skewers over.
- Cook your prawns until the internal temperature of the prawns has reached at least 63°C.
- Serve the skewers immediately with your Vietnamese Greed Seafood sauce.
0 Comments