Tôm Nướng Muối Ớt Xanh (Grilled Prawns with Green Chili Sauce) is a beloved Vietnamese street food classic thanks to its irresistible blend of sweet, smoky grilled shrimp and tangy, spicy sauce. This dish brings together the iconic flavors of Southeast Asian cuisine – garlic, lemon grass, fish sauce, lime, and chilies – in a quick and easy to prepare recipe. Grilled prawns with chili sauce is popular year-round, but especially sizzling hot summer days when the bright, bold flavors are perfectly refreshing. When these components come together, they create an irresistible explosion of texture and flavor.
Ingredients For Tôm Nướng Muối Ớt Xanh
Prawns
- Tiger prawns are the best choice as they have a sweet, succulent taste that pairs beautifully with the chili sauce.
- Before grilling, the prawns should be:
- Shelled and deveined while leaving tails intact
- Marinated in oil, salt, and pepper for moisture and flavor
- Skewered to keep them flat on the grill.
Green Chili Sauce
The sauce is made by blending together these essential components:
- Green chilies – serrano or Thai chilies provide heat
- Garlic – pungent flavor and aroma
- Lemongrass – citrusy and floral notes
- Cilantro – fresh, vibrant flavor
- Lime juice – bright acidity to balance
- Fish sauce – umami depth
- Sugar – balances heat and amplifies other flavors.
Prepare Ingredients To Cook Tôm Nướng Muối Ớt Xanh
- Prawns should be grilled over medium-high heat to get nice char marks without overcooking.
- Grill for 2-3 minutes per side depending on size.
- Check that prawns are opaque and pink throughout – cut one open to test doneness.
- Make chili sauce by blending ingredients until smooth and well incorporated.
- Taste and adjust salt, sugar, lime to achieve desired flavor balance.
- Serve prawns on a bed of bean sprouts and drizzle with chili sauce.
How To Cook Tôm Nướng Muối Ớt Xanh?
Prepare the Green Chili Salt:
- In a blender or food processor, combine the chopped green chilies, garlic, salt, and sugar. Blend until you get a rough paste.
- Move the paste to a bowl, add the lime juice and fish sauce, and mix well. Adjust the flavors according to your taste, balancing the saltiness, sweetness, and acidity.
Prepare the Shrimp:
- Rinse the shrimp in cold water and pat them dry with paper towels.
- In a large bowl, toss the shrimp with vegetable oil to coat evenly.
Marinate the Shrimp:
- Add about half of the green chili salt mixture to the shrimp. Make sure each shrimp is well coated. Reserve the rest of the mixture for serving. Let the shrimp marinate for about 10 to 15 minutes.
Grill the Shrimp:
- Preheat your grill to a high heat. If using a charcoal grill, wait until the coals are covered with white ash.
- Place the shrimp on the grill. Cook for about 2-3 minutes on each side or until the shrimp are pink and slightly charred.
- Avoid overcooking the shrimp as they can become tough and rubbery.
Serve:
- Arrange the grilled shrimp on a platter. Sprinkle some of the remaining green chili salt over the shrimp or keep it on the side as a dipping salt.
- Garnish with cilantro and serve with lime wedges on the side.
Tips and Variations Of Tôm Nướng Muối Ớt Xanh
Here are some suggestions for perfecting this classic street food at home:
- Grill prawns just until opaque to prevent overcooking
- Adjust chili quantities in sauce to preference
- Serve with steamed rice and vegetables
- Use other seafood like scallops, squid, fish
- Add herbs like cilantro, basil or mint to sauce
- Marinate prawns in lemongrass, garlic, ginger
- Swap green chilies for serrano or jalapeño
- Stir in toasted rice powder for texture
- Garnish with toasted sesame seeds, peanuts
- Experiment with spices like curry powder or five spice
With endless options for customization, this recipe can be tweaked to suit any taste or occasion.
Frequently Asked Questions
Can I use frozen prawns?
Fresh is best, but thawed frozen prawns will work too. Pat dry before grilling.
What kind of chilies are best for the sauce?
Small hot chilies like bird’s eye or serrano work well. Tailor heat to preference.
What other Vietnamese dishes are similar to this?
Lemongrass, garlic, fish sauce are used in pho, spring rolls, and shrimp salad rolls.
How does this differ from shrimp pad thai?
Pad thai uses tamarind, peanuts, rice noodles vs. this recipe’s chili sauce and grilled shrimp.
Conclusion: Tôm Nướng Muối Ớt Xanh
Grilled prawns with tangy, spicy green chili sauce offers a quick route to big, bold Vietnamese flavors everyone will love. The simple preparation and flexible ingredient options make this street food classic an easy crowd-pleaser. Whether enjoying as an appetizer or main dish, this recipe offers a tantalizing balance of sweet, smoky and spicy flavors in every bite. This iconic Vietnamese recipe is a great way to bring Southeast Asian inspired flavors to your kitchen.
Tôm Nướng Muối Ớt Xanh (Grilled Prawns with Green Chili Sauce)
Notes
- Soaking the skewers: Soaking the bamboo skewers in water for at least 30 minutes helps prevent them from burning on the grill.
- Adjusting spice level: The amount of bird's eye chilies used will determine the spice level of the sauce. Start with less and add more to taste if you prefer it spicier.
- Don't overcook the prawns: Prawns cook quickly, so be careful not to overcook them or they will become tough and rubbery.
- Serving suggestions: This dish is delicious served with steamed rice, vermicelli noodles, or a fresh salad.
- Mò Hành (Green Onion Oil): As mentioned earlier, some recipes include a green onion oil for drizzling. If you'd like to try it, simply heat some oil in a pan and cook chopped green onions with a pinch of salt for a few minutes. Drizzle this over the finished prawns before serving.
Ingredients
- For the Prawns:
- • 1 pound large prawns (around 16-20), shells on (deveined if desired)
- • 2 tablespoons vegetable oil
- For the Green Chili Sauce (Muối Ớt Xanh):
- • 5-8 green bird's eye chilies, fresh (adjust for desired spice level)
- • 1 green bell pepper, deseeded and chopped
- • 4-5 green onions, chopped
- • 2 ½ tablespoons lime juice
- • Dash of salt
Instructions
- Prepare the prawns: Defrost and clean the prawns. Devein them if necessary. You can butterfly the prawns (cut them lengthwise almost completely through) for faster grilling. Wash and pat them dry.
- Marinate the prawns: Prepare the Muối Ớt Xanh (green chili sauce) by blending chilies, green onions, bell pepper (optional), lime juice, and oil. Marinate the prawns in this sauce for at least 15 minutes, or up to 30 minutes for stronger flavors.
- Prepare for grilling: Preheat your grill to medium-high heat. You can use a charcoal grill, gas grill, grill pan, or even broil them in the oven. If using skewers, soak them in water for at least 10 minutes to prevent burning.
- Grill the prawns: Thread the prawns onto skewers (optional) or arrange them on a grill pan. Grill the prawns for 2-3 minutes per side, or until they are cooked through and slightly charred. Be careful not to overcook them as they can become rubbery.
Nutrition Facts
Tôm Nướng Muối Ớt Xanh (Grilled Prawns with Green Chili Sauce)
Serves: 4 persons
| Amount Per Serving: | ||
|---|---|---|
| Calories | 350 | |
| % Daily Value* | ||
| Total Fat 14 | 21.5% | |
| Saturated Fat 4 | 20% | |
| Trans Fat 0 | ||
| Cholesterol 200mg | 66.7% | |
| Sodium 500mg | 20.8% | |
| Total Carbohydrate 10 | 3.3% | |
| Dietary Fiber 2 | 8% | |
| Sugars 4 | ||
| Protein 25 | ||
| Vitamin A 0 | Vitamin C 0 | |
| Calcium 0 | Iron 0 | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Cheen Huaye
Executive Chef Marco Velasquez brings his unique, elevated Mexican cuisine to Cheen Huaye. A native of Mexico’s Yucatan Peninsula, Marco honed his skills in some of South Florida’s finest restaurants before opening his own restaurant.
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