Hey guys! I can’t believe it’s the end of October already, where have the year gone?

I recently got my hands on some ginormous prawns from ABC market in Garden Grove, California. When I say, giant, I mean ginormous! These prawns were probably the size of my forearm. They were low-key mini lobsters!

I wanted to do a grilled seafood recipe with these, and I’ve been wanting to learn how to make this green seafood sauce. I’ve seen it at so many Vietnamese restaurants down here. And after many trials and errors, I finally got it! The seafood sauce works well with any type of seafood. I love it with shrimp, and also clams and mussels!

You can adjust the spice level according to how you like, it I recommend starting with 3 to 5 green chilies, and then adding more from there. This recipe will make a lot of sauce, so I actually like to stored it in the refrigerator for later. It’s good for about a week in the fridge.

Tôm Nướng Muối Ớt Xanh (Grilled Prawns with Green Chili Sauce)

Recipe by Jen H. DaoCourse: Blog

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

4 King Prawns (split in half lengthwise)
2 tbsp veggie oil
4-5 green onions (chopped)
dash salt
Muối Ớt Xanh
1 green bell pepper (deseeded and chopped)
5-8 green birds-eye chilis
2 1/2 tbsp lime juice
1 tbsp lime zest
3 tbsp condense milk
3 tbsp sugar
1/2 tsp MSG
1 tsp salt
Garnish
Fried shallots

Directions

Split the prawns in half and clean them. Pat dry and grill at 400F for 10-12 minutes or until no longer translucent.
To make Mo Hanh: In a pan, heat up oil and cook green onions with salt for 1-2 mins.
Top grilled prawns with Mo Hanh (Green Onion Oil) and fried shallots.
In a blender, blend all the ingredients under Muối Ớt Xanh together. Adjust to taste.