Prawns with Sambal and Pineapple
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Perfecting the art of the barbecued prawn is an Aussie rite of passage, and I love this method of slicing them lengthways so they’re easy to eat, yet beautifully presented. Here, the sambal, a chilli paste with high-impact, bright, vivid flavours, is the star of the show, so take the time to get the sweet–salty balance spot on.
Recipe details
Serves: Recipe for 4.
Protein: Prawn / Seafood
Ingredients
8 prawns, halved lengthways
20 ml (¾ fl oz) grape seed oil
1 pineapple, diced, core removed
1 bunch coriander (cilantro), leaves picked
juice of 2 limes
Sambal
10 red chillies, deseeded and minced
4 large shallots, minced
4 garlic cloves, minced
20 ml (¾ fl oz) fish sauce
20 g (¾ oz) sugar
5 g (¼ oz) lemongrass stem, minced
60 ml (2 fl oz/¼ cup) peanut oil
3 kaffir lime leaves
Method
In a mortar and pestle pound all the sambal ingredients except the kaffir lime leaves while pouring in the peanut oil. Once it looks like a paste, cook it gently in a non-stick pan with the lime leaves, stirring until the paste darkens and thickens, then set aside.
Brush the prawns with the oil. Put a griddle or barbecue on a high heat, then put the prawns on, shell side down. Cook until the prawns are just starting to cook through, then remove from the heat. Next grill the pineapple quickly, just for a touch of heat and flavour.
Mix the pineapple though the coriander, lime juice and sambal. Arrange the prawns nicely on a platter and then cover with the pineapple, herb and sambal mix. Enjoy!