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Vietnamese BBQ Prawns

A super easy , super fast and super tasty a bit of wow dish, without the fuss! Marinate these flavour packed prawns for at least a few hours best overnight so the chilies and garlic really come out, after they’ve been through the DeliVita oven . And when in the over take them out and , brush the prawns with the remaining marinade so that the outside crisps and gets slightly caramelized. Give them a hefty squeeze of lime before serving: The acidity balances out the heat, and salt. Created by Tony Singh

Prep Time
Prep Time

4 hours marinating (better after 24 hours), 30 minutes prep

Cooks In
Cooks In

8 minutes



Skill Level
Skill Level



  • 18 black tiger prawns head-on shell on
  • 5 finger chilies
  • 1 garlic head, peeled
  • 70 g granulated sugar
  • 3 tbsp fish sauce
  • 1 tsp Maldon salt
  • 3 tbsp cold pressed Scottish rapeseed oil
  • cold pressed Scottish rapeseed oil
  • 70 g chopped coriander
  • 3 lime, cut into halves


  1. Cut down the back of the prawn making sure you dislodge the heads then devein the prawns.
  2. In a food processor , chop the chiles, garlic, sugar, fish sauce, salt and 2 tablespoons of the rapeseed oil until smooth. Place the prawns in a large shallow dish, then pour the marinade over them rub in to the slits in the back of the prawns and chill in the fridge for at least 4 hours or preferably overnight.
  3. Prepare the DeliVita oven ½ an hour before cooking you want it hot , Brush a oven proof tray with the oil. Place the prawns on the tray, brushing with some of the remaining marinade. Cook the prawns, in the hot oven 2 minutes on each side when you flip hem brush them with left over marinade.
  4. Drizzle the chilled prawns with the oil and sprinkle with the chopped coriander Serve with the lime halves