Healthy Eating

After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 24th July, 2017 and receive 6 issues for only $35!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Coconut and pepper caramel prawns


We've used coconut palm sugar in the caramel here rather than regular palm sugar. It's softer and has a lighter taste, but normal palm sugar also works well.

You'll need

1 cup (loosely packed) each Thai basil, coriander and mint 1 pomelo, cut into segments ¼ mature coconut, flesh thinly sliced on a mandolin 1 long red chilli, thinly sliced (optional) 1 tbsp fish sauce, or to taste 80 ml lime juice 20 large uncooked prawns (about 60gm each), peeled, tails intact 2 tbsp vegetable oil To serve: fried shallots and fried garlic (see note) To serve: steamed rice (optional) and lime wedges   Coconut and pepper caramel 200 gm each coconut palm sugar (see note) and caster sugar 100 ml fish sauce 2 tbsp black peppercorns, finely crushed in a mortar and pestle 1 tbsp coconut vinegar 4 fresh curry leaves Juice of 1 lime

Method

  • 01
  • For coconut and pepper caramel, scatter both sugars in a large frying pan, add 2 tbsp water and cook over medium heat, swirling to combine, until caramelised (7-10 minutes). Remove from heat, add fish sauce, pepper and vinegar and set aside to cool slightly. Add curry leaves and lime juice, stir to combine and add a little warm water to get a thick syrup consistency. Season to taste: it should be sweet, salty and sour.
  • 02
  • Combine herbs, pomelo, coconut flesh, chilli, fish sauce and half the lime juice in a bowl, toss to combine and set aside.
  • 03
  • Brush prawns with oil and season to taste. Heat a frying pan over medium-high heat, add half the prawns and cook, turning occasionally, until golden and cooked through (3-4 minutes), add half the caramel, stir to coat prawns, then transfer to a bowl. Repeat with remaining prawns and caramel. Add remaining lime juice to prawns, stir to combine and transfer to a serving platter. Top with herb mixture, scatter with fried shallots and fried garlic and serve with lime wedges.

Note Fried shallots, fried garlic and coconut palm sugar are available from Asian grocers and the Asian food section of most major supermarkets.


At A Glance

  • Serves 4 people
GT
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
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 4 people

Drink Suggestion

Medium sweet, grapy riesling.

Featured in

Dec 2013

You might also like...

Beef cheek recipes

recipes

Pave de boeuf with Roquefort sauce and gratin dauphinoise

A culinary Tour de France

recipes

Pan-fried John Dory agrodolce with endive and goat’s cheese

Saltimbocca alla Romana

recipes

Piccata di vitello

Adana kofte

recipes

Roast lamb loin with couscous and pumpkin

Pork chops with fennel

recipes

conversion tool

 
get the latest news

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

×