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 other mints.
- 1 tbsp grapeseed oil
- 70 gm sambal belacan (see note)
- 3 tsp finely grated ginger
- 2-3 tsp ground turmeric
- 400 ml coconut milk
- Juice of ½ lime plus extra to serve
- 1 kg uncooked prawns, peeled and deveined
- 2 cups (loosely packed) Vietnamese mint
- 1 telegraph cucumber, half-peeled, diced
- 2 red shallots, very thinly sliced
- Toasted sesame seeds, to serve
- 1Heat 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).
- 2Toss prawns in a bowl with half the sauce to coat and refrigerate until required.
- 3Combine mint, cucumber and shallot in a bowl.
- 4Heat 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.
Sambal belacan, a Malaysian chilli paste, is available at Asian grocers and select supermarkets.
Drink Suggestion: Fragrant, rich pinot gris. Drink suggestion by Max Allen