An iconic specialty of the Mekong Delta, where whole freshwater prawns are seared over hot coals after being coated in a crushed chili, garlic, and sea salt paste. The firm, naturally sweet meat contrasts beautifully with the fiery crust and the creamy richness of the tomalley inside the head.
Ingredients
- 1200 g whole head-on raw giant freshwater prawns
- 2 tbsp coarse unrefined grey sea salt
- 4 pieces fresh red bird's eye chilies
- 4 cloves fresh garlic cloves
- 1 tbsp Phú Quốc fish sauce (40°N)
- 1 tsp granulated cane sugar
- 2 tbsp peanut oil
- 2 pieces fresh unwaxed limes
- 1 bunch fresh Vietnamese coriander (rau răm)
- 1 piece fresh Persian or pickling cucumbers
- 1 tsp ground Phú Quốc black pepper
- 1 tsp fine sea salt
Method
- Rinse the whole raw giant freshwater prawns thoroughly under cold running water, then pat dry with paper towels. Using sharp kitchen shears, trim the swimmerets and long antennae, taking care not to puncture the head which holds the prized tomalley. Slit the shell down the back from the base of the head to the tail, then remove the dark vein with the tip of a paring knife without tearing the meat.
- Insert a bamboo skewer, previously soaked in water for at least 30 minutes, from the tail through to the head along the underside; this keeps the prawn straight as it heats and makes it much easier to flip on the grill.
- In a stone mortar, combine the coarse unrefined sea salt, fresh red bird's eye chilies (seeded to taste), and peeled fresh garlic cloves. Pound firmly for 2 to 3 minutes until you have a moist, coarse red paste where the garlic and chili oils thoroughly coat every grain of salt.
- Add the light cane sugar, Phú Quốc 40°N fish sauce, and refined peanut oil to the mortar. Pound lightly for 1 minute to dissolve the sugar crystals and bring the marinade together.
- Generously brush each prawn with this chili-salt marinade, making sure to work the seasoning directly into the slit on the back against the meat. Let rest at room temperature for 15 minutes to allow the flavors to penetrate.
- Prepare a charcoal grill for direct medium-high heat, around 425 °F (220 °C), with glowing coals covered in a light layer of white ash and no flare-ups. Place the lightly oiled grill grate 4 inches (10 cm) above the coals and preheat for 5 minutes.
- Arrange the prawns on the hot grate. Grill over direct heat for 10 to 12 minutes in total, turning halfway through (around the 5 to 6-minute mark) and basting with the remaining marinade. The shells should turn bright orange-red with light char marks, the head juices should bubble gently, and an instant-read thermometer inserted into the thickest part of the back should read 140 °F (60 °C), with the meat turning pearly white, opaque, and firm to the touch.
- Transfer the prawns from the grill to a warm platter and let rest for 3 minutes so the juices redistribute. Meanwhile, prepare the dipping bowls by mixing the fine sea salt and freshly ground Phú Quốc black pepper, served with fresh unwaxed lime wedges to squeeze in right at the table.
- Serve the sizzling prawns immediately on a platter garnished with fresh crisp cucumber slices and fresh rau răm leaves. Eat with your fingers, dipping the succulent meat and creamy tomalley into the peppery lime salt.
Nutrition
Per serving
- Energy
- 406.7 kcal
- Protein
- 73.51 g
- Carbohydrate
- 9.3 g
- Fat
- 9.03 g
- Fibre
- 2.82 g
- Calcium
- 38.73 mg
- Iron
- 0.48 mg
- Magnesium
- 22.11 mg
