The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Poached prawns and scampi with chilli and shallot salt

You'll need

6 scampi 12 medium green prawns 1 clove garlic, coarsely chopped 1 small red chilli, coarsely chopped 1 tbsp crushed light palm sugar 25 ml each lime juice, fish sauce, rice vinegar and peanut oil 1 kaffir lime leaf, thinly sliced   Chilli and shallot salt 2 dried small red chillies 2 tbsp sea salt 1 tbsp white sugar 2 tbsp fried shallots (see note) 1 tbsp finely grated lime rind


  • 01
  • Cook scampi in a large saucepan of boiling salted water for 5 minutes or until just cooked, drain and refresh in iced water, drain again, then peel, remove veins and place in a bowl.
  • 02
  • Cook prawns in a large saucepan of boiling salted water for 2-3 minutes or until just cooked, drain and refresh in iced water, drain again, then peel, leaving tails intact, remove veins and add to the scampi.
  • 03
  • Combine garlic, chilli and palm sugar in a mortar and, using a pestle, pound to a coarse paste, then transfer to a bowl. Add lime juice, fish sauce, vinegar, oil and kaffir lime and mix to combine. Pour over the scampi and prawns, toss to combine, cover with plastic wrap and refrigerate for 1 hour.
  • 04
  • For chilli and shallot salt, place chilli in a small frying pan and cook over high heat for 1 minute or until crisp. Add salt and cook, stirring continuously, for 2-3 minutes, then cool. Transfer to a mortar, add sugar, shallots and lime rind and, using a pestle, pound until coarsely ground. Serve prawns and scampi with chilli-shallot salt passed separately.
Note Fried shallots are available from select Asian supermarkets.

At A Glance

  • Serves 6 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 people

Drink Suggestion

Slightly sweet riesling.

You might also like...

Summer seafood recipes


Christmas pudding ice-cream

Summer salad recipes


Raspberry and Mint Mojito

Quick summer recipes


Neil Perry: Prawn cocktail

Christmas classic recipes


Serge Dansereau: Blueberry vanilla tart

Adriano Zumbo's Christmas recipes


Barbecue trout bundles with prosciutto and button mushrooms

Holiday entertaining recipes


Serge Dansereau: Homemade lemonade

David Thompson's Thai recipes


Serge Danserau: Duck confit and potato terrine

Strawberry recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.