Appetizer

Tôm Nướng Muối Ớt – Charred Prawns in Salt & Chili Crust with Burnt Garlic Oil & Herb Dip

Name: Tôm Nướng Muối Ớt – Charred Prawns in Salt & Chili Crust with Burnt Garlic Oil & Herb Dip
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 giant Gulf prawns (16/20 size), heads intact, deveined from the back; 3 tbsp coarse sea salt (not fine table salt); 2 tbsp red chili flakes (or 4 dried red chilies, crushed); 1 tbsp white pepper (freshly ground); 2 tbsp neutral oil (for coating); For burnt garlic oil: 6 cloves garlic, thinly sliced, 80 ml neutral oil; For herb dip: 60 g fresh mixed herbs (Thai basil, cilantro, dill, mint), 2 tbsp roasted peanut powder, 2 tbsp lime juice, 1 tbsp fish sauce, 1 tsp coconut sugar, 60 ml coconut cream; For lime-chili sauce: 60 ml fish sauce, 45 ml lime juice, 2 tbsp coconut sugar, 2 Thai chilies (minced), 1 clove garlic (minced), 100 ml water; Lime wedges for serving; Thai basil sprigs for garnish

Massive Gulf prawns rubbed with a crust of coarse sea salt, crushed chili, and white pepper, charred over fierce heat until shells blister and meat stays impossibly tender. Finished with a drizzle of burnt garlic-infused oil and served alongside a cooling Vietnamese herb dip (mint, cilantro, dill) and a piquant lime-chili sauce. Theater, technique, and refinement in one remarkable bite.

138calper serving 3gprotein 15gcarbs 8gfat 20min prep 25min cook 4serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this