Photography: Ben Dearnley // Styling: Vivien Walsh // Food Prep: Kathy Knudsen
Barbecued prawns make the perfect summer Christmas starter. This can all be prepared a day ahead. On the day, just flash the prawns on a searing hot grill until charred, then serve on a platter. Enjoy with more seafood recipes for a delicious seasonal feast.
Ingredients
Method
For cherry sambal, place dried chillies in a small heatproof bowl or jug; cover with boiling water and set aside until softened (10 minutes); reserve 125ml soaking water. Drain. Dry-roast belacan paste in a small frying pan over medium heat until fragrant (30 seconds). Transfer to a high-speed blender with shallot, lemongrass, garlic, anchovies, drained chillies and soaking water; blend until smooth. Return frying pan to medium heat with oil. Once hot, add paste, cherries and lime leaves; cook, stirring, until deep red and oil separates (20-25 minutes). Stir in sugar and tamarind, and cook, stirring, until thickened (5 minutes); season to taste. Cherry sambal can be made up to a month ahead, cover with oil and store in a sterilised jar in the fridge.
For coconut-lime leaf crunch, line a tray with baking paper. Place sugar in a frying pan over medium-low heat. Cook, stirring, until sugar softens slightly. Add oil, shredded coconut, lime leaves and pink peppercorns; cook, stirring continuously, until golden (2-3 minutes). Add a pinch of salt flakes and transfer to prepared tray to cool completely. Store in air-tight container for up to 2 days.
Preheat a lightly greased barbecue or char-grill pan to high. Brush prawns with oil and season to taste. Grill prawns in batches, turning, until charred and just cooked (4-5 minutes). Transfer to a large tray and brush prawns with a little cherry sambal.
Remove prawns from shells. Serve prawns on betel leaves with cherry sambal, coconut-lime leaf crunch, herbs and lime wedges on the side.
Note: Deseed chillies if you prefer less heat.
