GRILLED KING PRAWNS WITH COCONUT, LIME, CHILLI AND GALANGAL DRES

Grilled King Prawns With Coconut, Lime, Chilli and Galangal Dres image

Provided by Wendys Kitchen

Categories Coconut

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

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1 small lime
1/4 fresh coconut, flesh removed and finely grated
16 green king prawns, peeled and cleaned, leaving tails intact
16 betel leaves
50 g raw peanuts, roasted, shelled and coarsely chopped
2 red asian shallots, thinly sliced
3 fresh red birds eye chiles, seeded and thinly sliced
1 bunch coriander, leaves picked and washed
1 bunch spearmint, leaves picked and washed
50 g tamarind pulp
1 tablespoon dried shrimp
2 cm piece galangal, peeled and thinly sliced
1 teaspoon shrimp paste
170 g palm sugar, grated
1 tablespoon fish sauce

Steps:

For dressing, combine tamarind pulp and 100ml boiling water in a bowl and stand for 30 minutes. Place dried shrimp in a mortar and, using a pestle, pound until finely ground. Place ground shrimp, galangal, shrimp paste and palm sugar in a heavy-based saucepan and cook over medium heat for 5 minutes or until sugar melts.
Increase heat to high and simmer for 5-6 minutes or until fragrant. Add tamarind mixture and fish sauce and return to the boil, then remove from heat, strain through a fine sieve and cool. Stir in enough cold water to achieve the consistency of pouring cream. Makes about 2/3 cup. Dressing will keep, refrigerated in an airtight container, for up to 3 weeks.
Using a small, sharp knife, remove rind from lime, leaving a small amount of flesh on the skin, then chop rind into 2mm pieces.
3 Place grated coconut on an oven tray and roast at 180C for 15 minutes, stirring frequently until golden.
4 Char-grill or barbecue prawns over medium-high heat until just cooked through. Place 4 betel leaves on each plate. Combine peanuts, shallots, chillies, chopped lime rind, coconut and herbs in a bowl, then add 2 tbsp dressing, or to taste, gently combine and divide salad among leaves. Top each leaf with a cooked prawn and serve immediately.
Recipe by Richard Purdue (Jonah's, Whale Beach).

Nutrition Facts : Calories 336.9, Fat 16.7, SaturatedFat 8.6, Cholesterol 170.2, Sodium 528.4, Carbohydrate 21.8, Fiber 4.9, Sugar 12.1, Protein 28.4