This simple spiced coconut sauce adds a lot of flavour to
barbecued prawns (or fish or chicken, for that matter). Vietnamese
mint gives a beautiful lift, but this dish works just as well with
1 tbspgrapeseed oil70 gmsambal belacan (see note)3 tspfinely grated ginger 2-3 tspground turmeric 400 ml coconut milkJuice of ½ limeplus extra to serve1 kg uncooked prawns, peeled and deveined2 cups (loosely packed) Vietnamese mint1 telegraph cucumber, half-peeled, diced2red shallots, very thinly slicedToasted sesame seeds, to serve
Heat oil in a wok over high heat until smoking. Stir-fry sambal belacan until fragrant (1 minute), then add ginger and turmeric, and stir to just combine. Add coconut milk and bring to the boil,
stirring to combine thoroughly (1-2 minutes). Season with lime juice and salt and cool
completely (stir the sauce in a bowl over ice to speed things up).
Toss prawns in a bowl with half the sauce to coat and refrigerate until required.
Combine mint, cucumber and shallot in a bowl.
Heat a char-grill pan or barbecue to high. Grill prawns until charred and just cooked (1-2 minutes each side). Transfer to a bowl, add remaining sauce and toss to coat. Serve scattered with mint and cucumber salad, and toasted sesame seeds.