Prep 20 mins
Cook 15 mins
These are so good! The sauce that accompanies them is a must (Vietnamese Dipping Sauce (Nuoc Cham)). Sugar cane is usually in the produce section of my grocery store and it is also sold in the Asian section in cans. Wonderful served on a bed of rice and drenched in the Dipping Sauce! Recipe adapted from grill master, Steven Raichlen.
- 4 garlic cloves, chopped
- 44.37 ml sugar
- 3 shallots, chopped
- 59.14 ml asian fish sauce
- 44.37 ml fresh lime juice
- 4.92 ml fresh ground pepper
- 3 stalk fresh lemongrass, tender inner white bulbs only, thinly sliced crosswise
- 59.14 ml vegetable oil, plus more for brushing
- 24 large shrimp, shelled and deveined
- 12 sugar cane swizzle sticks
- 73.94 ml chopped peanuts
- 44.37 ml coarsely chopped cilantro
- Using a food processor, puree garlic, sugar, shallots, fish sauce, lime juice and pepper. Add lemongrass and the 1/4 cup of oil; process to a puree. Place shrimp in a large shallow container with lid and pour marinade over shrimp to cover. Cover and refrigerate for at least 2 1/2 hours.
- Light a grill.
- Cut each sugarcane stick in half on a sharp diagonal so each piece has a sharp point. Scrape off marinade. Make a slit near the shrimp's tail and one near the head with a sharp knife. Thread a sugarcane stick through the slits; the shrimp should lie flat.
- Grill the shrimp over a hot fire, brushing them once or twice with oil, until lightly charred and just cooked through, about 3 minutes per side.
- Place shrimp on a serving platter and sprinkle with peanuts and cilantro.
- Serve the shrimp with the Vietnamese Dipping Sauce.
I just realized that I forgot to rate this last Christmas, when I did a Vietnamese Christmas dinner for our friends! I'm not a prawn fan at all and even I thought these were great - they went in record time! So easy to make and very, very tasty. Thank you for posting such a wonderful recipe!