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

Chargrilled corn kernels, barbecued whole prawns and deep-fried rice paper crisps make this a main to remember. The grilled prawns are served with sweet corn and a caramelised coconut dressing, making this an Asian-style seafood salad perfect for a summer night.

After more seafood recipes for Christmas?


Caramelised coconut dressing



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.

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Grilled prawns with sweet corn and caramelised coconut dressing

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