- 500 g large tiger prawns, unpeeled
- 1 tsp salt
- 1 tsp sugar
- 8 dried chilis (amount to taste)
- 2 garlic cloves, smashed
- 4 spring onions, chopped (with the green stalks)
- lemon, in wedges (optional)
Dipping sauce & Dressing
- basic fish dipping sauce Nuoc cham
- fresh herbs to taste: Thai basil, cilantro, mint, etc.
- cucumber, in thin slices
- green mangoes, unripe or ripe
- sliced sour apple, such as Granny Smith, in place of the green mangoes
- mixed lettuce
Side dishes suggestions
- rice paper
- rice vermicelli
- cooked rice
- Clean the prawns and cut off the long feelers. Pat the prawns dry and marinate the prawns in a bowl with salt, sugar and garlic. Chop the chilis with a knife or with pestle in a mortar. Put the chilis in the bowl with the prawns. Stir well and let marinate for about 30 minutes.
- Heat four tablespoons of oil in a pan and fry the spring onions gently over medium heat without browning them. Remove from heat and keep in a bowl. This serves as a spring onion oil over the noodles and shrimp.
- Heat some oil in a grill pan and fry the prawns over high heat for about 1 minute each side or until lightly charred. Put the prawns in a large bowl.
- Put on the table the grilled prawns, the dipping sauce, the garnish, the side dishes and some lemon wedges to taste. Eat the prawns in your favorite ways. Peel the prawns first before rolling in rice paper or before putting them with the rice vermicelli. Serve with lots of fresh herbs and fresh mango, cucumber and sour apple. The scallion oil is delicious over rice vermicelli. Use the basic fish dipping sauce as dressing over the rice vermicelli or as a dipping sauce for the rice paper rolls. Do not forget to chew an suck the heads and shells of the shrimps after peeling.