Poached prawns and scampi with chilli and shallot salt

AT A GLANCE

  • Serves 6 people

  • 6 scampi
  • 12 medium green prawns
  • 1 clove garlic, coarsely chopped
  • 1 small red chilli, coarsely chopped
  • 1 tbsp crushed light palm sugar
  • 25 ml each lime juice, fish sauce, rice vinegar and peanut oil
  • 1 kaffir lime leaf, thinly sliced
  •  
  • Chilli and shallot salt
  • 2 dried small red chillies
  • 2 tbsp sea salt
  • 1 tbsp white sugar
  • 2 tbsp fried shallots (see note)
  • 1 tbsp finely grated lime rind
01   Cook scampi in a large saucepan of boiling salted water for 5 minutes or until just cooked, drain and refresh in iced water, drain again, then peel, remove veins and place in a bowl.
02   Cook prawns in a large saucepan of boiling salted water for 2-3 minutes or until just cooked, drain and refresh in iced water, drain again, then peel, leaving tails intact, remove veins and add to the scampi.
03   Combine garlic, chilli and palm sugar in a mortar and, using a pestle, pound to a coarse paste, then transfer to a bowl. Add lime juice, fish sauce, vinegar, oil and kaffir lime and mix to combine. Pour over the scampi and prawns, toss to combine, cover with plastic wrap and refrigerate for 1 hour.
04   For chilli and shallot salt, place chilli in a small frying pan and cook over high heat for 1 minute or until crisp. Add salt and cook, stirring continuously, for 2-3 minutes, then cool. Transfer to a mortar, add sugar, shallots and lime rind and, using a pestle, pound until coarsely ground. Serve prawns and scampi with chilli-shallot salt passed separately.
Note Fried shallots are available from select Asian supermarkets.

Recipe:

EMMA KNOWLES

Photography:

CON POULOS

Styling:

EMMA KNOWLES

Drinking Suggestion:

SLIGHTLY SWEET RIESLING. , suggested by MAX ALLEN

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