Ingredients for Grilled Prawns and Spring onions with Southeast Asian Dipping Sauces

• 60ml Asian fish sauce*

• 60ml fresh lime juice

• 1 teaspoon sugar

• 1 jalapeño chilli, sliced into thin rings

• 80ml soy sauce

• 60ml unseasoned rice wine vinegar

• 1 tablespoon fresh ginger, peeled and minced

• 1 tablespoon fresh coriander, chopped

• 2 tablespoons whole coriander seeds

• 675g colossal (under 12 per pound

• about 18), or jumbo (16 to 20 per pound

• about 24 to 30) prawns, peeled with tails left intact, deveined

• 9 spring onions, white and light-green parts only, cut into 1-inch pieces

• 2 matskedar vegetabilisk olja

• 1/2 teskedar kosher salt

• 1/2 teaspoons freshly coarse-ground black pepper

• *Called nuoc mam or nam pla

• available at Asian markets and in the Asian foods section of some supermarkets.

• about 10 (8-inch) wooden skewers, soaked in water 30 minutes

In small bowl, stir together fish sauce, lime juice, and sugar. Mix well to dissolve sugar, then stir in jalapeño rings. Set aside.

In small bowl, stir together soy sauce, vinegar, ginger, and coriander. Set aside.

Prepare grill for cooking: If using charcoal grill, open vents on bottom, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 4 to 5 seconds. If using gas grill, preheat burners on high with hood closed 10 minutes, then turn down to moderately high.

Using electric spice grinder, pulse coriander seeds 2 to 3 times to crack. (Alternatively, place seeds on cutting board and crush lightly with small saut pan, using gentle rocking motion.) In large bowl, combine prawns and spring onions. Drizzle with oil and toss to coat. Sprinkle with coriander, salt, and pepper and toss to coat.

Thread prawns and spring onions onto skewers. Grill, turning once, until just cooked through, about 3 to 4 minutes per side. Arrange on platter and serve with dipping sauces.

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