Bún Tôm Nướng | Vietnamese Lemongrass Prawns

Pat the prawns dry. Remove the outer layers of the lemongrass and very finely chop the tender inner core. Peel and finely grate two garlic cloves.

In a bowl, mix one tablespoon of fish sauce, one tablespoon of vegetable oil, one teaspoon of cane sugar, the chopped lemongrass, and the grated garlic. Toss the prawns in the marinade and leave to marinate for 15 minutes.

For the Nước Chấm dressing, mix the lime juice with the remaining three tablespoons of fish sauce, the remaining cane sugar, 60 ml of lukewarm water, one grated garlic clove, and the finely chopped chilli pepper until the sugar is dissolved.