Tom Nuong Xa (Lemongrass Grilled Prawns)
Juicy king prawns marinated in lemongrass and garlic, grilled until charred and served with rice and a zingy dip.
Made with Nuoc cham (Vietnamese dipping sauce). Make a batch of the base first, then this takes minutes. Skip to the method
- Time35 mins
- LevelEasy
- Costabout £3.16 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix the lemongrass, garlic, fish sauce, sugar, pepper and oil in a bowl. Add the prawns, toss well and marinate in the fridge for 20 minutes. Do not leave longer than 1 hour.
20 min - 2
Rinse the rice until the water runs clear, then cook it in 450 ml water with a lid for 12 minutes and rest off the heat for 10 minutes.
12 min - 3
Heat a griddle pan or barbecue until very hot. Thread the prawns onto skewers, or cook them loose.
- 4
Grill for 2 to 3 minutes on each side, until pink all over and lightly charred. The flesh should be opaque with no grey translucent patches.
5 min - 5
Serve the prawns on a platter with the rice, cucumber and lime wedges, with your ready made nuoc cham (see the base recipe) in small bowls for dipping.
Tips
- Leave the shells on. They protect the prawns from drying out and add flavour as they char.
- Soak wooden skewers in water for 30 minutes first so they do not burn.
- A pinch of crushed chilli in the marinade gives a gentle heat.
Storing and freezing
Best eaten straight away. Cool leftovers within 1 hour and keep in the fridge for up to 1 day, then eat cold in a salad rather than reheating.
Questions
Can I use frozen prawns?
Yes. Thaw them fully in the fridge overnight, then pat them very dry before marinating so they char instead of steaming.
Can I cook them in the oven?
Yes. Roast on a hot tray at 230C for 6 to 8 minutes, turning once, or use the grill on its highest setting.
Is this dish gluten free?
Yes, as long as your fish sauce is gluten free. It is also dairy free, egg free and nut free. Shellfish is a common allergen, so avoid if anyone has an allergy.
More made with nuoc cham (vietnamese dipping sauce)
Nem Nuong Cuon (Grilled Pork Rice Paper Rolls)
NFHu Tieu Nam Vang (Southern Vietnamese Pork and Prawn Noodle Soup)
GFDFEFCa Hap Gung Hanh (Vietnamese Steamed Sea Bass with Ginger)
GFDFEFBánh Mì Gà Nướng (Lemongrass Chicken Banh Mi)
DFEFNFSee every dish made with nuoc cham (vietnamese dipping sauce)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.