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
- 1Preheat a barbecue to high or a char-grill pan over high heat.
- 2Place 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.
- 3For 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.
- 4Toss prawns in oil, season to taste, then grill, cut-side down, until cooked through (4 minutes).
- 5Place coconut rice in a serving bowl, top with prawns and coconut sambal, scatter with basil and serve with lime.