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Poached prawns and scampi with chilli and shallot salt

A Gourmet Traveller recipe for poached prawns and scampi with chilli and shallot salt.

By Emma Knowles
  • Serves 6
Poached prawns and scampi with chilli and shallot salt
Poached prawns and scampi with chilli and shallot salt

Ingredients

  • 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

Main
  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    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.

Notes

Note Fried shallots are available from select Asian supermarkets.
Drink Suggestion: Slightly sweet riesling. Drink suggestion by Max Allen

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  • Author: Emma Knowles