Vietnamese Grilled Prawns

It’s surprising how something so simple can be so good. The boy has discovered that we can get 10 limes for one pound at our local grocer. Which got me thinking about this. Its proper name is Tom Cang Nuong.

1 small onion, finely chopped

1 clove garlic. Finely chopped

1tsp chilli flakes

450g raw tiger prawns

The Dip

1tsp salt

1tsp pepper

Juice of 1 lime (or more)

Surprisingly the boy likes peeling prawns so he is doing this.  Mix the onion, garlic, chilli flakes and oil and add the prawns to the mix as he hands them to you. Marinate in the fridge for about three hours.

This gives you plenty of time together. Grill the prawns for 5 minutes, turning them once.

Mix the lime juice with the salt and pepper – you’ll need to decide if one lime is enough. Pour into a small bowl. This is your dipping sauce. Serve the prawns on a bed of romaine lettuce, hoping the boy will eat it . He almost certainly won’t.