Name: Grilled prawns with tamarind, coconut rice and watermelon
Yield: 4
Ingredients: 2 tbsp vegetable oil; 20 uncooked prawns, cleaned, tails intact; 4 red shallots, thinly sliced; 2 garlic cloves, thinly sliced; 1 lemongrass stalk (white part only), finely chopped; 2 tbsp finely grated palm sugar; 1½ tbsp fish sauce; 1½ tbsp tamarind paste; 1 cup (loosely packed) coriander, plus extra to serve; 2 tbsp chopped garlic chives; 100 gm watermelon, cut into small dice; ½ cup (loosely packed) Thai basil; Fried shallots and lime wedges, to serve; Coconut rice; 400 gm jasmine rice, rinsed; 400 ml coconut milk; 200 ml water; 1 pandan leaf (optional) (10 gm); 2 cm piece of ginger

Salty, sweet and sour, these prawns make a perfect match for the juicy watermelon.

Ingredients

2 tbsp vegetable oil

20 uncooked prawns, cleaned, tails intact

4 red shallots, thinly sliced

2 garlic cloves, thinly sliced

1 lemongrass stalk (white part only), finely chopped

2 tbsp finely grated palm sugar

1½ tbsp fish sauce

1½ tbsp tamarind paste

1 cup (loosely packed) coriander, plus extra to serve

2 tbsp chopped garlic chives

100 gm watermelon, cut into small dice

½ cup (loosely packed) Thai basil

Fried shallots and lime wedges, to serve

Coconut rice

400 gm jasmine rice, rinsed

400 ml coconut milk

200 ml water

1 pandan leaf (optional) (10 gm)

2 cm piece of ginger

Method

Main

1.For coconut rice, combine ingredients, 200ml water and ¾ tsp sea salt in a saucepan, bring to a simmer, cover, reduce heat to low and cook for 20 minutes, then, without uncovering, leave to steam for 5 minutes.

2.Meanwhile, heat oil in a wok over medium-high heat, add prawns, shallot, garlic and lemongrass and stir-fry until prawns start to colour (about 1 minute). Combine sugar, fish sauce, tamarind and 125ml water, taste and adjust so mixture is a balance of sweet, sour and salty. Add to wok and stir-fry to reduce sauce a little (2-3 minutes). Stir in coriander and garlic chives, serve on coconut rice and top with watermelon, Thai basil, extra coriander, fried shallots and lime wedges.

Styling by Alice Storey

Styling by Emma Knowles