Vietnamese Barbecue Prawns

Let's bring a bit of originality in our plate...:-)

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   1) To make sauce, pound garlic, chillies and sugar using a pestle and mortar. Add lime juice and pulp, then the fish sauce and water. Mix well to combine the ingredients.
   2) Slit prawns down back, remove vein, wash and pat dry. Cook the prawns over charcoal for about 5 minutes, turning once.
   3) Add rice vermicelli to boiling water and boil for 2 minutes, drain and rinse under cold running water.
   4) Heat oil in wok or frying pan, add green shallots and fried until softened. Arrange on warmed serving plates, top with prawns, then sprinkle with shallots and peanuts. Pour hot Nuoc Cham Sauce over top and sprinkle with chopped coriander.