- 6 giant prawns, about 600 g
- 1 lemongrass, finely chopped
- 2 garlic cloves, finely chopped
- 1 tbsp dried shrimp, soaked and chopped
- 1 red chilli, finely chopped
- 2 tsp chilli powder
- 1 small red onion, finely chopped
- ½ tsp salt
- 1 tsp sugar
- 6 skewers, soaked in warm water (to prevent burning during grilling)
Serving suggestions: lemon juice, Sriracha chili sauce and / or muoi tieu mixture of lemon juice with salt and pepper
- Preheat the oven to 200 °C.
- Rinse the prawns with water. Cut the antennae and legs. Let the prawns dry in a colander or pat dry with paper towels.
- Mix in a bowl chili powder with some teaspoons of water to form a paste.
- Heat in a saucepan 3 tablespoons oil and add the lemon grass. Fry until fragrant is released . Keep the fire middle low to prevent burning. Add the garlic and onion and stir constantly. Put the dried prawns in and wait until they turn a little pink. Then add the chilli and chilli powder paste. Stir the marinade well. Let simmer on low heat about 15 minutes. The marinade color will slightly turn a little darker. Make sure the marinade does not burn. Add the salt and sugar, stir and leave the marinade to cool.
- Marinate in a large bowl the prawns in the Sa te marinade for about 30 minutes (or preferably overnight in the refrigerator).
- Insert a skewer in the gamba from the tail through the body to the head. Repeat for all gambas.
- Put foil on a roasting tin and dab some oil on it. Spread the prawns on the foil and put the leftover marinade between the prawns. Grill the prawns for about 15 minutes in the oven. Turn the prawns one time.
- Serve the grilled giant gambas on a large plate and scrape all the marinade in a bowl. Peel the prawns and dip them into the bowl with marinade. This gives enough flavor, but you can always use some lemon juice, chili sauce and / or salt and pepper.