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Vietnamese BBQ Prawns

by tilly
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prep time Marinating Time 4 hours or better after 24 hours prep time 30 mins pre heating of oven and 30 mins prep
cooks in 8 minutes
serves 6 covers
skill level Easy

CREATED BY: Tony Singh , head cook and bottle washer !

A super easy , super fast and super tasty a bit of wow dish, without the fuss!

Vietnamese BBQ Prawns
 
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.
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Ingredients

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

Instructions

1

1. cut down the back of the prawn making sure you dislodge the heads then devein the prawns.

2

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

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

4. Drizzle the chilled prawns with the oil and sprinkle with the chopped coriander Serve with the lime halves

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