How to Cook Vietnamese Barbecue Prawns with Papaya Salad – Asian BBQ Series

This Vietnamese-inspired barbecue prawn dish is served on a bed of shredded green papaya, but young mango would work just as well, and would add a nice tangy note to the dish. In the absence of either, I would suggest thinly shredded cabbage. Adapted from Luke Nguyen’s “Indochine”.

600g prawns, peeled
2 Tbsps oyster sauce
1 Tbsp fish sauce
1 Tbsp soya sauce
1 tsp sesame oil
2 Tbsps sugar
4 Tbsps garlic, minced
1 bird’s eye chilli, sliced

200g green papaya
1 stalk coriander leaves
1 Tbsp crushed roasted peanuts
1 Tbsp crispy fried garlic


  1. Combine marinade ingredients with prawns. Marinate for 20 minutes.
  2. Peel and shred papaya.
  3. Remove prawns from marinade and transfer to grill. Baste with oil and grill until done.
  4. Transfer marinade to a saucepan and simmer until slightly thickened. Allow to cool.
  5. Toss papaya with cooked marinade, peanuts, garlic and coriander.
  6. Serve with barbecued prawns.

The Ziggy barbeque used in this series was sent to me courtesy of Ziegler and Brown. For more information about this and others in the range, visit 

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