Fast Recipes

Grilled prawns with coconut rice and peach sambal

Add a little luxury to your weeknight dinner.

By Elizabeth Fiducia
  • Serves 4
  • Print
When preparing the prawns, don't remove the prawn heads, as they're packed with flavour – simply cut through the whole prawn from head to tail. Peach adds a fresh fruit element to the sambal.


  • 300 gm jasmine rice, rinsed
  • 165 ml light coconut milk
  • 800 gm raw king prawns, halved and deveined
  • 60 ml (¼ cup) extra-virgin olive oil
  • Finely shredded basil leaves, to serve
  • 50 gm shredded coconut
  • 1 red shallot, finely diced
  • 2 tbsp lime juice, plus lime cheeks to serve
  • 2 tbsp fish sauce
  • 1 tbsp finely grated palm sugar
  • 3 tsp tamarind paste
  • ½ tsp chilli powder
  • 2 ripe peaches, halved, stones removed and cut into thin wedges


  • 1
    Preheat a barbecue to high or a char-grill pan over high heat.
  • 2
    Place rice, coconut milk and 180ml water in a saucepan, cover and bring to a simmer over medium heat. Reduce heat to low and cook until all liquid is absorbed and rice is tender (12-14 minutes). Fluff with a fork, then spread on a tray to cool.
  • 3
    For sambal, dry-roast coconut in a frying pan over medium heat until golden (3-4 minutes). Cool, then add to a bowl with shallot, lime juice, fish sauce, palm sugar, tamarind paste and chilli powder, and mix to combine. Add peaches and toss gently to combine.
  • 4
    Toss prawns in oil, season to taste, then grill, cut-side down, until cooked through (4 minutes).
  • 5
    Place coconut rice in a serving bowl, top with prawns and coconut sambal, scatter with basil and serve with lime.