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  1. Home
  2. Food

Grilled prawns with sweet corn and caramelised coconut dressing

Serve up an Asian-style seafood salad of king prawns grilled to perfection on the barbie - by Ellie Vernon
  • 16 Jan 2019
Grilled prawns with sweet corn and caramelised coconut dressing
Prep: 20 Minutes - Cook: 20 Minutes - Serves 8
Proudly supported by

Chargrilled corn kernels, barbecued whole prawns and deep-fried rice paper crisps make this a main to remember.

Ingredients

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

40ml water

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

Method

  1. 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.

  2. 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.

  3. 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.

  4. Meanwhile, put prawns in a large bowl, add 2 tablespoons of the dressing and toss to coat.

  5. Grill prawns for 3 minutes on each side, until lightly charred and cooked through.

  6. 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.

  • Food
  • Seafood Recipes
Ellie Vernon
Ellie Vernon
Elle is an experienced Food Editor currently working on Australia’s most read consumer magazine, Better Homes and Gardens.

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