Grilled prawns with chili salt look striking, each one coated in a glossy red marinade. The trick is timing the oven so the prawns cook through while the meat stays juicy.
Slitting the backs before marinating lets the sauce work its way inside. Gac fruit pulp in the marinade does the coloring, so no food dye is needed. Brushing on more sauce a few times during grilling keeps the surface shiny.
This batch weighs about 868g, at roughly 123 calories per 100g.
Method
Trim off the legs and the sharp points at the head and tail. Use scissors to slit the backs of 600g black tiger prawns so the seasoning can reach inside.
Put 50g gac fruit pulp, 5 red horn chilies, 3 Ba Tri chilies, 2 tablespoons minced garlic, 1 tablespoon kOBE Monk Fruit Blend, 1.5 teaspoons salt, 2 tablespoons fish sauce, 1 tablespoon fine chili powder, 2 tablespoons annatto oil and 1 tablespoon MSG in a blender and blend smooth.
Pour the sauce over the prawns, mix well and marinate for 20 minutes.
Lay the prawns on a rack and roast at 220 degrees C for 15 minutes.
Brush more sauce over the prawns a few times while they roast.
Transfer to a platter and serve hot with bread.
Tips
Blend the sauce completely smooth so it clings and soaks deep into the prawns.
Gac fruit pulp does the work of the red color, so no food coloring is needed.
Slit the prawns along the back before marinating so the seasoning gets inside.
Brush on more sauce a few times during grilling so the surface does not dry out.
Marinate the prawns for exactly twenty minutes, as longer draws water out with the salt and softens the flesh.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.