AT A GLANCE
This simple spiced coconut sauce adds a lot of flavour to barbecued prawns (or fish or chicken, for that matter). Vietnamese mint gives a beautiful lift, but this dish works just as well with other mints.
|01||Heat oil in a wok over high heat until smoking. Stir-fry sambal belacan until fragrant (1 minute), then add ginger and turmeric, and stir to just combine. Add coconut milk and bring to the boil, stirring to combine thoroughly (1-2 minutes). Season with lime juice and salt and cool completely (stir the sauce in a bowl over ice to speed things up).|
|02||Toss prawns in a bowl with half the sauce to coat and refrigerate until required.|
|03||Combine mint, cucumber and shallot in a bowl.|
|04||Heat a char-grill pan or barbecue to high. Grill prawns until charred and just cooked (1-2 minutes each side). Transfer to a bowl, add remaining sauce and toss to coat. Serve scattered with mint and cucumber salad, and toasted sesame seeds.|