Perfecting the art of the barbecued prawn is an Aussie rite of passage, and I love this method of slicing them lengthways so they’re easy to eat, yet beautifully presented. Here, the high-impact gluten-free sambal is the star of the show, so take the time to get the sweet–salty balance spot on.
Indonesian Prawns with Sambal and Pineapple
- 8 prawns halved lengthways
- 20 ml grape seed oil
- 1 pineapple diced, core removed
- 1 bunch coriander leaves picked
- juice of 2 limes
- 10 red chillies deseeded and minced
- 4 large shallots minced
- 4 garlic cloves minced
- 20 ml ﬁsh sauce
- 20 g sugar
- 5 g lemongrass stem minced
- 60 ml ¼ cup peanut oil
- 3 kaffir lime leaves
- In a mortar and pestle pound all the sambal ingredients except the peanut oil and the kaffir lime leaves. Continue pounding as you pour in the peanut oil. Once it looks like a paste, cook it gently in a non-stick pan with the lime leaves, stirring until the paste darkens and thickens. Taste and perhaps add some extra ﬁsh sauce or sugar, depending on whether you need extra saltiness or sweetness, then set aside.
- Brush the prawns with the oil. Put a griddle or barbecue on a high heat, then cook the prawns, shell side down, until they are just starting to cook through, then remove from the heat. Next grill the pineapple quickly, just for a touch of heat and ﬂavour.
- In a large bowl, mix the pineapple through the coriander, lime juice and sambal. Arrange the prawns on a platter, then cover with the pineapple, herb and sambal mix. Enjoy!