spicy sam­bal prawns with co­conut cu­cum­ber salad

donna hay - Fresh + Light - - Summer Skewers -

1 ta­ble­spoon finely grated ginger

1 ta­ble­spoon rice wine vine­gar

2 tea­spoons fish sauce

3 long red chill­ies, chopped

2 cloves gar­lic, crushed

2 tea­spoons veg­etable oil

2 tea­spoons rapadura sugar

18 ex­tra-large green (raw) prawns (shrimp), peeled with tails in­tact mi­cro (baby) mint leaves and lime wedges, to serve

co­conut cu­cum­ber salad

3 Le­banese cu­cum­bers, de­seeded and sliced ¾ cup (60g) shred­ded co­conut 2 ta­ble­spoons rice wine vine­gar

2 tea­spoons fish sauce

1 ta­ble­spoon lime juice

1 tea­spoon finely grated lime rind

Place the ginger, vine­gar, fish sauce, chilli, gar­lic, oil and sugar in a small food pro­ces­sor and process un­til finely chopped. Place in a large bowl, add the prawns and toss to coat. Cover with plas­tic wrap and re­frig­er­ate for 15 min­utes to mar­i­nate. Thread the prawns onto 6 pairs of soaked bam­boo skew­ers. To make the co­conut cu­cum­ber salad, place the cu­cum­ber, co­conut, vine­gar, fish sauce and lime juice and rind in a medium bowl and toss to com­bine.

Pre­heat a char­grill pan over high heat and cook the skew­ers for 3 min­utes each side or un­til cooked through.

Serve the skew­ers with the cu­cum­ber and co­conut salad, mint and lime wedges. SERVES 4.

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