Vietnamese BBQ Prawns

Head-on tiger prawns marinated in a fiery Vietnamese-style chilli paste, then seared at blistering heat until charred and smoky. The marinade is punchy - fish sauce, fresh chillies, garlic, and sugar - and it needs at least four hours to work its way into the prawns. When they hit the hot oven, the sugar caramelises and the shells char beautifully. Serve with lime halves and fresh coriander for squeezing and scattering.

Ingredients

• 18 black tiger prawns, head-on, shell-on
• 5 finger chillies
• 1 whole head of garlic, peeled
• 70g granulated sugar
• 3 tbsp fish sauce
• 1 tsp Maldon salt
• 3 tbsp cold-pressed rapeseed oil, plus extra for serving
• 70g fresh coriander, chopped
• 3 limes, halved

Method

1. Cut down the back of each prawn to butterfly it, keeping the head attached. Devein as you go.
2. Blend the chillies, garlic, sugar, fish sauce, salt, and 2 tablespoons of rapeseed oil until smooth.
3. Place the prawns in a dish and coat thoroughly with the marinade, rubbing it into the slits. Cover and refrigerate for at least 4 hours, or ideally overnight.
4. Preheat your pizza oven for 30 minutes. Brush an ovenproof tray with oil and arrange the prawns in a single layer.
5. Cook for 2 minutes per side, brushing with the remaining marinade when you flip them. The shells should be charred and the flesh opaque.
6. Drizzle with a little more oil, scatter with chopped coriander, and serve with the lime halves for squeezing over.