Grilled Tiger Prawns with Sweet Chili Dip

Method

1. 1

   Step 1: For the dip, combine the chopped Fresno chilies, minced garlic, sugar, vinegar, water and salt in a small saucepan. Simmer 5 minutes, stir in the cornstarch slurry, and cook 1 minute more until it thickens to a syrup. Cool; it thickens further as it sits.

2. 2

   Step 2: With kitchen scissors, snip along the back of each prawn shell from the head to the tail and pull out the dark vein, leaving the shell in place.

3. 3

   Step 3: Toss the prawns with the oil, grated garlic, fish sauce, white pepper and the juice of half a lime. Marinate in the fridge for 15 minutes, no longer, or the lime starts to firm up the flesh.

4. 4

   Step 4: Heat a grill to high, about 450F to 500F, and oil the grates well. Grill the whole red chilies and two lime halves cut side down until blistered and charred, 3 to 4 minutes.

5. 5

   Step 5: Lay the prawns on the grill and cook 2 to 3 minutes per side, until the shells are bright orange with black spots and the meat visible through the slit is pink and fully opaque.

6. 6

   Step 6: Pile the prawns on a platter, scatter with chives, and add the charred chilies and lime halves. Serve the sweet chili dip on the side.

• #grill
• #gluten-free
• #dairy-free
• #summer