Try This: Char-grilled Jumbo Prawns in Oyster Sauce

“In this recipe I suggest peeling the prawns, but in Vietnam the locals would leave the shells intact and enjoy the crunch of the crispy charcoal shells. If you are feeling adventurous, please do the same.” – Chef Luke Nguyen

SERVES 4-6, as part of a shared meal


1 tablespoon julienned ginger
2 tablespoons shaoxing rice wine
2 red Asian shallots, finely chopped
2 garlic cloves, finely chopped
1 ½ tablespoons soft brown sugar
1 tablespoon oyster sauce
1 tablespoon fish sauce
1 teaspoon sesame oil
500 g raw jump prawns, peeled and deveined, tails intact, or left unpeeled if preferred
1 teaspoon toasted sesame seeds
2 tablespoons chilli sauce


In a bowl, combine the ginger, shaoxing wine, shallots, garlic and brown sugar, oyster sauce, fish sauce and sesame oil. Mix well, then add the prawns and toss to coat in the marinade. Cover and place in the fridge to marinate for 30 minutes. Drain well.

Heat a barbecue grill or chargrill pan to medium-high and cook the prawns for 2 minutes on each side. Remove to a serving plate, garnish with the sesame seeds and serve immediately. Serve with jasmine rice, and with chilli sauce for dipping.

Phuong Nguyen