Grilled prawns with tamarind, coconut rice and watermelon

Salty, sweet and sour, these prawns make a perfect match for the juicy watermelon.

You'll need

2 tbsp vegetable oil 20 uncooked prawns, cleaned, tails intact 4 red shallots, thinly sliced 2 garlic cloves, thinly sliced 1 lemongrass stalk (white part only), finely chopped 2 tbsp finely grated palm sugar 1½ tbsp fish sauce 1½ tbsp tamarind paste 1 cup (loosely packed) coriander, plus extra to serve 2 tbsp chopped garlic chives 100 gm watermelon, cut into small dice ½ cup (loosely packed) Thai basil Fried shallots and lime wedges, to serve   Coconut rice 400 gm jasmine rice, rinsed 400 ml coconut milk 200 ml water 1 (10 gm) pandan leaf (optional) 2 cm piece of ginger


  • 01
  • For coconut rice, combine ingredients, 200ml water and ¾ tsp sea salt in a saucepan, bring to a simmer, cover, reduce heat to low and cook for 20 minutes, then, without uncovering, leave to steam for 5 minutes.
  • 02
  • Meanwhile, heat oil in a wok over medium-high heat, add prawns, shallot, garlic and lemongrass and stir-fry until prawns start to colour (about 1 minute). Combine sugar, fish sauce, tamarind and 125ml water, taste and adjust so mixture is a balance of sweet, sour and salty. Add to wok and stir-fry to reduce sauce a little (2-3 minutes). Stir in coriander and garlic chives, serve on coconut rice and top with watermelon, Thai basil, extra coriander, fried shallots and lime wedges.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Jan 2017

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