Chargrilled corn kernels, barbecued whole prawns and deep-fried rice paper crisps make this a main to remember.
Vegetable oil, to deep-fry
3 round rice paper sheets, broken into 4 pieces
2 corn cobs, in husks, silks removed
Sea-salt flakes and freshly ground black pepper, to season
20 large green king prawns, heads and tails intact, halved
¼ cup roasted salted peanuts, roughly chopped
1 long red chilli, seeded, thinly sliced
½ cup coriander, leaves picked
Caramelised coconut dressing
2 Tbsp coconut sugar
Juice of 1 lime
1 clove garlic, finely grated
1 tsp finely grated fresh ginger
3 Tbsp Cobram Estate extra virgin olive oil, light in flavour
1 tsp sesame oil
2 tsp fish sauce
1 kaffir lime leaf, finely shredded
Pour enough oil in a small saucepan to come 3cm up the side; heat until 180°C. Add rice paper pieces, one at a time, cooking for 3 seconds or until puffed, white and crisp. Immediately remove from oil and transfer to a paper towel-lined plate. Set rice paper crisps aside.
To make Caramelised coconut dressing, put coconut sugar in a small non-stick pan. Add water and heat, stirring, until sugar dissolves. Continue to cook for about 1 minute or until mixture just begins to thicken, then remove from heat and stir in lime juice, garlic and ginger. Set aside to cool to room temperature, then transfer to a medium bowl. Stir in olive oil, sesame oil, fish sauce and kaffir lime leaf, then set aside.
Preheat a chargrill or barbecue grill plate over high heat. Grill corn cobs for about 10 minutes, turning, until lightly charred. Use a large sharp knife to cut off kernels. Season.
Meanwhile, put prawns in a large bowl, add 2 tablespoons of the dressing and toss to coat.
Grill prawns for 3 minutes on each side, until lightly charred and cooked through.
Arrange prawns, corn and rice paper crisps on a large serving platter. Drizzle half of the dressing over the top and scatter over peanuts, chilli and coriander. Serve immediately with remaining dressing on the side.