Home > Khmer Recipes, Recipes > Cambodian Grilled Prawns With Lemongrass

Cambodian Grilled Prawns With Lemongrass

Half a cup of tuk trey,
a popular Khmer sauce, and some lemongrass is all it takes to turn some
king prawns into a hearty Cambodian treat. These prawns are a great
match for plain white rice, and you can also eat them with a salad.

(This recipe serves 2)


  • 14 King Pawns with shells intact
  • 3 finely chopped lemongrass stalks (use only the bottom 3 inches of the stalk, with the hard bottom bit discarded)
  • ½ cup tuk trey dipping sauce
  • 1 Tbsp oil
  • 1 Tbsp sugar
  • 2 tsp salt


  1. Using a pair of sharp scissors, trim off the sharp end of the prawn
    heads. This will prevent your fingers and hands getting pricked by the
    sharp prawn head during your meal. Cut off as much of the prawn legs as
    possible without damaging the body.
  2. Marinate the prawns with the salt for at least 30 minutes.
  3. Put the lemongrass, oil and sugar into the bowl of tuk trey
    sauce. Mix this well and pour over the prawns. Leave the prawns in the
    fridge for at least 2 hours, tossing the prawns after an hour, so that
    they get marinated well.
  4. Cook the prawns on a barbeque or under a grill in an oven for 6
    minutes, turning over after 3 minutes. The prawns are ready when they
    turn pinkish red.
  5. Serve with plain boiled rice and a side salad or fried vegetables. 

Source: Southeast Asian Food

Categories: Khmer Recipes, Recipes
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