AT A GLANCE
We've used coconut palm sugar in the caramel here rather than regular palm sugar. It's softer and has a lighter taste, but normal palm sugar also works well.
|01||For coconut and pepper caramel, scatter both sugars in a large frying pan, add 2 tbsp water and cook over medium heat, swirling to combine, until caramelised (7-10 minutes). Remove from heat, add fish sauce, pepper and vinegar and set aside to cool slightly. Add curry leaves and lime juice, stir to combine and add a little warm water to get a thick syrup consistency. Season to taste: it should be sweet, salty and sour.|
|02||Combine herbs, pomelo, coconut flesh, chilli, fish sauce and half the lime juice in a bowl, toss to combine and set aside.|
|03||Brush prawns with oil and season to taste. Heat a frying pan over medium-high heat, add half the prawns and cook, turning occasionally, until golden and cooked through (3-4 minutes), add half the caramel, stir to coat prawns, then transfer to a bowl. Repeat with remaining prawns and caramel. Add remaining lime juice to prawns, stir to combine and transfer to a serving platter. Top with herb mixture, scatter with fried shallots and fried garlic and serve with lime wedges.|
Note Fried shallots, fried garlic and coconut palm sugar are available from Asian grocers and the Asian food section of most major supermarkets.
MEDIUM SWEET, GRAPY RIESLING. , suggested by MAX ALLEN