Grilled King Prawns With Coconut, Lime, Chilli and Galangal Dres

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READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    small lime
  • 14
    fresh coconut, flesh removed and finely grated
  • 16
    green king prawns, peeled and cleaned, leaving tails intact
  • 16
    betel leaves
  • 50
    g raw peanuts, roasted, shelled and coarsely chopped
  • 2
    red asian shallots, thinly sliced
  • 3
    fresh red birds eye chiles, seeded and thinly sliced
  • 1
    bunch coriander, leaves picked and washed
  • 1
    bunch spearmint, leaves picked and washed
  • Dressing
  • 1
    tablespoon dried shrimp
  • 2
    cm piece galangal, peeled and thinly sliced
  • 1
    teaspoon shrimp paste
  • 170
    g palm sugar, grated
  • 1
    tablespoon fish sauce
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DIRECTIONS

  • For dressing, combine tamarind pulp and 100ml boiling water in a bowl and stand for 30 minutes. Place dried shrimp in a mortar and, using a pestle, pound until finely ground. Place ground shrimp, galangal, shrimp paste and palm sugar in a heavy-based saucepan and cook over medium heat for 5 minutes or until sugar melts.
  • Increase heat to high and simmer for 5-6 minutes or until fragrant. Add tamarind mixture and fish sauce and return to the boil, then remove from heat, strain through a fine sieve and cool. Stir in enough cold water to achieve the consistency of pouring cream. Makes about 2/3 cup. Dressing will keep, refrigerated in an airtight container, for up to 3 weeks.
  • Using a small, sharp knife, remove rind from lime, leaving a small amount of flesh on the skin, then chop rind into 2mm pieces.
  • 3 Place grated coconut on an oven tray and roast at 180C for 15 minutes, stirring frequently until golden.
  • 4 Char-grill or barbecue prawns over medium-high heat until just cooked through. Place 4 betel leaves on each plate. Combine peanuts, shallots, chillies, chopped lime rind, coconut and herbs in a bowl, then add 2 tbsp dressing, or to taste, gently combine and divide salad among leaves. Top each leaf with a cooked prawn and serve immediately.
  • Recipe by Richard Purdue (Jonah's, Whale Beach).
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