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

Method

  • 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
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At A Glance

  • Serves 6 people

Drink Suggestion

Slightly sweet riesling.

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