16 King shrimps (jumbo shrimp), cleaned with shells intact
120 ml Nuoc mam
30 ml Sugar
15 ml Vegetable or sesame oil
3 stalks Lemon grass, trimmed and finely chopped

Using a small sharp knife, carefully slice open each king shrimp shell along the back and pull out the black vein, using the point of the knife. Try to keep the rest of the shell intact. Place the deveined shrimps in shallow dish and set aside. Put the nuoc mam in a small bowl with the sugar, and beat together until the sugar has dissolved completely. Add the oil and lemon grass and mix well. Pour the marinade over the shrimps, using your fingers to rub it all over the shrimps and inside the shells too. Cover the dish with clear film (plastic wrap) and chill for at least 4 hours. Cook the shrimps on a barbecue or under a conventional grill (broiler) for 2-3 minutes each side. Serve immediately with little bowls of water for rinsing sticky fingers.

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