Grilled prawns with tamarind, coconut rice and watermelon

AT A GLANCE

  • Serves 4 people

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

  • 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 (10 gm) pandan leaf (optional)
  • 2 cm piece of ginger
01   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.
02   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.

Topics:

WATERMELON, SUMMER, PRAWNS, WATERMELON, COCONUT, FAST, PRAWNS

Recipe:

ALICE STOREY

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

FEATURED IN

Jan 2017

Jan 2017

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