Turmeric and coconut grilled prawns with mint and cucumber salad

This simple spiced coconut sauce adds a lot of flavour to barbecued prawns (or fish or chicken, for that matter). Vietnamese mint gives a beautiful lift, but this dish works just as well with other mints.

You'll need

1 tbsp grapeseed oil 70 gm sambal belacan (see note) 3 tsp finely grated ginger 2-3 tsp ground turmeric 400 ml coconut milk Juice of ½ lime plus extra to serve 1 kg uncooked prawns, peeled and deveined 2 cups (loosely packed) Vietnamese mint 1 telegraph cucumber, half-peeled, diced 2 red shallots, very thinly sliced Toasted sesame seeds, to serve


  • 01
  • Heat oil in a wok over high heat until smoking. Stir-fry sambal belacan until fragrant (1 minute), then add ginger and turmeric, and stir to just combine. Add coconut milk and bring to the boil, stirring to combine thoroughly (1-2 minutes). Season with lime juice and salt and cool completely (stir the sauce in a bowl over ice to speed things up).
  • 02
  • Toss prawns in a bowl with half the sauce to coat and refrigerate until required.
  • 03
  • Combine mint, cucumber and shallot in a bowl.
  • 04
  • Heat a char-grill pan or barbecue to high. Grill prawns until charred and just cooked (1-2 minutes each side). Transfer to a bowl, add remaining sauce and toss to coat. Serve scattered with mint and cucumber salad, and toasted sesame seeds.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Additional Notes

Sambal belacan, a Malaysian chilli paste, is available at Asian grocers and select supermarkets.

Drink Suggestion

Fragrant, rich pinot gris.

Featured in

Feb 2017

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