Green chilli nuoc mam with cooked tiger prawns

You’ll never guess the secret ingredient to this Vietnamese green chilli nuoc mam. Condensed milk - not just for Vietnamese iced coffees, it adds sweetness, texture and body to this thick, spicy sauce, perfect to pair with grilled seafood.

Credit: Tammi Kwok

• serves

  8

• prep

  10 minutes

• difficulty

  Easy

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episode • The Cook Up with Adam Liaw • 

cooking • 

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episode • The Cook Up with Adam Liaw • 

cooking • 

25m

PG

Ingredients

• 100 g large green chillies, roughly chopped
• 110 g sweetened condensed milk
• 50 g fish sauce
• 80 g lemon juice
• 4 makrut lime leaves, stem removed
• 1 kg cooked extra large tiger prawns, body peeled but leave tail on, deveined

Instructions

1. Combine all ingredients (except the prawns) in a blender or food processor and blitz to a fine paste. Taste and add more fish sauce or lemon juice to your preference – it should be sweet, sour and salty.
   
2. Serve the green chilli nuoc mam with the cooked tiger prawns, for dipping.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Feeling Fresh

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

PG

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

PG