Grilled River Prawns

Ingredients

• 4-6 large river/white prawns
• seafood dip (chili, garlic, lime, fish sauce, sugar, coriander)

Method

• Rinse prawns (keep shells on); slit the backs and remove the vein
• Grill over charcoal/medium heat, turning, until shells turn red and fragrant
• Watch the head fat bubble and the flesh turn white throughout
• Plate and serve with seafood dip

How to Choose

Choose large fresh prawns with shiny firm shells, heads firmly attached (not black), plenty of head fat, bouncy flesh and a fresh sea smell.

Chef's Secret

Secret: grill in the shell to lock in sweetness and head fat; don't overcook or the flesh dries out bubbling head fat means it's just right; a freshly made seafood dip is key.

Large fresh prawns + seafood-dip ingredients order at Fresh Market Online.