4 days ago
3
Prep time: 1 hour plus marinating
Cook time: 20 minutes
Serves 4.
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Ingredients
8 king prawns, butterflied
Lime cheeks, to garnish
Marinade
60ml peanut oil
2 sticks lemongrass (white part only), chopped
6 lime leaves
6 garlic cloves
1 tbs grated palm sugar
1 tbs fish sauce
finely grated zest of 1 lime
Chimmichurri
125ml vegetable oil
6 garlic cloves, chopped
2 spring onions, chopped
2 eschallots, chopped
1 cup coriander leaves
1 cup mint leaves
1 cup shiso leaves
1 cups fried shallots
5 birdseye chillis, chopped
2 tbs fish sauce
2 tbs rice wine vinegar
2 tbs caster sugar
juice of 2 limes
Cucumber salad
1 tbs vegetable oil
1 tbs rice vinegar
2 tsp lime juice
2 tsp fish sauce
2 tsp caster sugar
1 Lebanese cucumber, seeded, thinly sliced
2 tbs finely chopped roasted peanuts
Method
1. To make the marinade, blend or process all ingredients to form a fine paste.
2. Place prawns in a dish. Add marinade and rub all over. Refrigerate, covered, for 1 hour.
3. To make chimuchurri, place oil and garlic in a small saucepan over low heat. Cook until garlic is golden brown. Set aside to cool completely. Transfer to a blender with remaining ingredients. Blend to form a coarse puree.
4. To make cucumber salad, combine vegetable oil, vinegar, lime juice, fish sauce and sugar in a bowl. Add cucumber and peanuts and toss to coat.
5. Heat an oiled chargrill over high heat. Cook prawns for about 1 minute on each side or until just cooked through, basting with marinade throughout.
6. Serve prawns and chimichurri with cucumber salad and lime cheeks.
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English (US) ·