Sambal Coconut Lime Prawns

Makes: 1kg prawns

Preparation time: 25 minutes

Cooking time: 10 minutes

Difficulty: Medium

Ingredients

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1kg Skull Island Prawns, peeled and de-veined (bottom part of tail left on but head removed)

1 tbsp canola oil

100g sambal belacan (malaysian chilli paste, you can get this at any Asian grocer)

1 inch ginger, grated

3 tsp ground turmeric

400ml coconut milk

1 lime, juice and zest, plus extra for serving

Toasted sesame seeds, to serve

Method

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1. Peel and de-vein the prawns. Keep the very last bit of the tail on as this gives you something to grip when eating.

2. Heat a wok, add the oil in and then fry off the sambal belacan until fragrant. The colour should change and it should become a much darker red. Add in the ginger and turmeric and continue to fry. Then add the coconut milk. Bring to a simmer to ensure everything is incorporated. Then remove from the heat. Pour into a bowl and place over an ice bath to help it cool more quickly (you don’t want to put the hot sauce onto uncooked prawns).

3. Once the sauce has cooled down. Add enough into a bowl to cover the prawns. Place both into a fridge until ready to cook.

4. Heat a coal barbeque with half to ¾ full chimney. You want it nice and hot to char the prawns and get them cooked through. Add prawns directly over the flame on the grill. Char for 1-2 minutes a side and remove.

5. To serve, drizzle with some of the reserved sauce, sprinkle with sesame seeds and spritz some lime juice on top.