Roam around Cambodia for the best local food and you’ll discover that Kep city has the most succulent and freshest seafood. Cambodians love their seafood grilled or boiled and compliment its natural flavour with an incredible range of regional-based dipping sauces, never leaving out the balance of sweet, salty, sour, spicy combination.
Try this at home and you will be licking your fingers and kissing whoever you share this with. No cutleries needed!
Preparation: 10 mins
Cooking: 15 mins
- 2 kg of fresh jumbo tiger prawns
- 1 cup vegetable oil
Sweet ginger or Lemongrass and garlic sauces
- ½ cup fresh lemon or lime juice
- 2 tbsp ginger root grated finely or lemongrass sliced thinly
- 2 garlic cloves minced finely
- 1 tbsp palm or raw sugar
- 2 tbsp fish sauce
- 2 small bird’s eye chili or to your taste
Classic sauce alternative: Pepper & lime dip (Teuk Beul Marek)
- Add all dry ingredients in a mortar and pestle and pound to a paste.
- Add to a mixing bowl the paste, juice and fish sauce. Stir until sugar is dissolved.
- Pre-heat your bbq grill and ensure gas grill is hot or wait until your charcoal is covered with a white-hot ash before cooking.
- Lightly brush prawns with oil and grill directly over medium-hot fire. The oil helps seal in juices and keeps the prawns from sticking to the grill.
- Cook for 5 to 10 mins. Avoid overcooking by flipping the prawns when flesh on the bottom is mostly opaque and the shell is pink. When grilled properly, the shell will come off neatly and cleanly.
- Serve with choice of or all sauce(s)
- Don’t forget prawns have not been deveined so it is up to you if you want to remove it