Turmeric and coconut grilled prawns with mint and cucumber salad

AT A GLANCE

  • Serves 4 people

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.

  • 1 tbsp grapeseed oil
  • 70 gm sambal belacan (see note)
  • 3 tsp finely grated ginger
  • 2-3 tsp ground turmeric
  • 400 ml coconut milk
  • Juice of ½ lime plus extra to serve
  • 1 kg uncooked prawns, peeled and deveined
  • 2 cups (loosely packed) Vietnamese mint
  • 1 telegraph cucumber, half-peeled, diced
  • 2 red shallots, very thinly sliced
  • Toasted sesame seeds, to serve
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.
NoteSambal belacan, a Malaysian chilli paste, is available at Asian grocers and select supermarkets.

Topics:

COCONUT, FEATURE RECIPE, PRAWNS, HEALTHY, PRAWNS, GINGER, TURMERIC

Recipe:

LISA FEATHERBY

Photography:

WILLIAM MEPPEM

Styling:

VANESSA AUSTIN

Drinking Suggestion:

FRAGRANT, RICH PINOT GRIS. , suggested by MAX ALLEN

FEATURED IN

Feb 2017

Feb 2017

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