Gastronomixs

Tôm nướng sa tế (marinated king prawns)

This dish is all about the marinade that is used in Vietnam for all sorts of meat and fish. Thread the prawns onto skewers to keep them straight during cooking. 

Tôm nướng sa tế (marinated king prawns)

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Ingredients

6

 

king prawns (100 grams per piece)

5

tbsp

sunflower oil

1

stalk

lemongrass, finely chopped

2

cloves

garlic, finely chopped

1

 

red onion, finely diced (brunoise)

1

tbsp

dried prawns

1

 

chilli pepper, finely chopped

2

tsp

chilli powder

½

tsp

salt

100

tsp

sugar

Preparation method

  • Preheat the oven to 200°C.
  • Rinse the prawns clean with water. Cut off the feelers and legs and dry the prawns.
  • In a bowl, mix the chilli powder with a few teaspoons of water to make a paste.
  • Heat three tablespoons of oil in a saucepan and add the lemongrass. Fry until the aromas are released. Maintain a low to medium heat to prevent the lemongrass from burning.
  • Add the garlic and onion and stir constantly. Add the dried prawns and wait until the prawns become slightly pinkish in colour.
  • Add the chilli peppers and chilli powder paste. Stir the marinade thoroughly. Leave it to simmer on a gentle heat for around fifteen minutes.
  • Add salt and sugar, stir, and leave the sa tế marinade to cool.
  • Marinate the prawns in the marinade for around 30 minutes (or preferably overnight in the refrigerator).
  • Insert a skewer into a prawn from tail to head. Do this for each of the prawns.
  • Grill the prawns in the oven for around five minutes. Turn the prawns once while grilling.
  • Serve the grilled prawns on a large plate and scrape all the marinade into a dish. Peel the prawns and dip them into the marinade. 

Serving suggestions

  • Serve as part of a rijsttafel (rice table).
  • Serve as part of a composition with cucumber, mango, and rice vermicelli.
  • Serving tips: lemon juice, Sriracha chilli sauce, and/or muối tiêu sauce.

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