Name: Grilled prawns with coconut rice and peach sambal
Yield: 4
Ingredients: 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; Sambal; 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

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.

Ingredients

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

Sambal

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

Method

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.

Profile Elizabeth Fiducia

Styling by Jerrie-Joy Redman-Lloyd