- 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
- 1Cook 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.
- 2Cook 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.
- 3Combine 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.
- 4For 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.
Drink Suggestion: Slightly sweet riesling. Drink suggestion by Max Allen