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Grilled King Prawns With Coconut, Lime, Chilli and Galangal Dres Recipe

Grilled King Prawns With Coconut, Lime, Chilli and Galangal Dres Recipe

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Grilled King Prawns With Coconut, Lime, Chilli and Galangal Dres

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Ingredients:

Serving

1 small lime
1/4 fresh coconut, flesh removed and finely grated
16 green king prawns, peeled and cleaned , leaving tails intact
16 betel leaves
50 g raw peanuts , roasted, shelled and coarsely chopped
2 red asian shallots, thinly sliced
3 fresh red birds eye chiles, seeded and thinly sliced
1 bunch coriander , leaves picked and washed
1 bunch spearmint , leaves picked and washed
50 g tamarind pulp
1 tbsp dried shrimp
2 cm piece galangal, peeled and thinly sliced
1 tsp shrimp paste
170 g palm sugar, grated
1 tbsp fish sauce

Directions:

For dressing, combine tamarind pulp and 100ml boiling water in a bowl and stand for 30 minutes. Place dried shrimp in a mortar and, using a pestle, pound until finely ground. Place ground shrimp, galangal, shrimp paste and palm sugar in a heavy-based saucepan and cook over medium heat for 5 minutes or until sugar melts.
Increase heat to high and simmer for 5-6 minutes or until fragrant. Add tamarind mixture and fish sauce and return to the boil, then remove from heat, strain through a fine sieve and cool. Stir in enough cold water to achieve the consistency of pouring cream. Makes about 2/3 cup. Dressing will keep, refrigerated in an airtight container, for up to 3 weeks.
Using a small, sharp knife, remove rind from lime, leaving a small amount of flesh on the skin, then chop rind into 2mm pieces.
3 Place grated coconut on an oven tray and roast at 180C for 15 minutes, stirring frequently until golden.
4 Char-grill or barbecue prawns over medium-high heat until just cooked through. Place 4 betel leaves on each plate. Combine peanuts, shallots, chillies, chopped lime rind, coconut and herbs in a bowl, then add 2 tbsp dressing, or to taste, gently combine and divide salad among leaves. Top each leaf with a cooked prawn and serve immediately.
Recipe by Richard Purdue (Jonah's, Whale Beach).

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	396.4 Kcal (1660 kJ)
Calories from fat	136.27 Kcal
		% Daily Value*
Total Fat	15.14g	23%
Cholesterol	5.77mg	2%
Sodium	575.67mg	24%
Potassium	471.91mg	10%
Total Carbs	64.33g	21%
Sugars	48.03g	192%
Dietary Fiber	6.18g	25%
Protein	7g	14%
Vitamin C	10.6mg	18%
Iron	2.5mg	14%
Calcium	74.9mg	7%

Amount Per 100 g
Calories	228.43 Kcal (956 kJ)
Calories from fat	78.53 Kcal
		% Daily Value*
Total Fat	8.73g	23%
Cholesterol	3.32mg	2%
Sodium	331.74mg	24%
Potassium	271.94mg	10%
Total Carbs	37.07g	21%
Sugars	27.68g	192%
Dietary Fiber	3.56g	25%
Protein	4.04g	14%
Vitamin C	6.1mg	18%
Iron	1.5mg	14%
Calcium	43.2mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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