16 extra large green king prawns in shells, heads and tails on
60ml fish sauce
60ml extra virgin olive oil
4 Tbsp coconut cream
Steamed rice, to serve
Coriander leaves and fried shallots, to garnish
4 Tbsp caster sugar
1 tsp white peppercorns
1 clove garlic
1/2 bunch coriander, leaves picked and chopped and roots cleaned
1/2 tsp sea-salt flakes
3 long green chillies, finely sliced
2 red bullet chillies
50ml fish sauce
Juice of 3 limes
3 kaffir lime leaves, finely shredded
2 Lebanese cucumbers, peeled in strips and cut into small dice (5mm)
To make cucumber relish, add the water and sugar to a small saucepan and put over low heat until sugar dissolves. Set aside to cool.
Use a mortar and pestle to ground peppercorns, then pound in the garlic and coriander roots. Add salt, grind for a couple of minutes, then add chilli and grind into a smooth paste.
Transfer to a bowl and stir through sugar water, fish sauce, lime juice, coriander leaves, kaffir lime leaves and cucumber. Set aside.
Prepare prawns one at a time (see Cook's tip below). With a small, sharp knife, make an incision from just below the head down to tail without cutting all the way through, leaving head and tail intact and mid-section shell on. Prise open shell a little to devein the prawn. Repeat for remaining prawns.
Lay prawns in a flat dish and splash fish sauce over, leaving to marinate for about 10-15 minutes.
Preheat barbecue plate or griddle plate on medium heat. Brush each prawn with a little olive oil. Grill prawns on hot plate for about 4 minutes, basting with coconut cream. Turn over prawns and cool for another minute or so.
Pile prawns on steamed rice, top with cucumber relish, then garnish with shallots and coriander. Serve.
Preparing your prawns using the method in Step 4 means you devein them but retain the shell, so the marinade penetrates the flesh but the shell protects and keeps it moist while cooking. Note you're not butterflying the prawns.
You may also like