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    You are in: Home / Australian / 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

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    30 mins

    20 mins

    Wendys Kitchen's Note:

    This is a recipe request published in Australian Gourmet Traveller from the restaurant Jonah's at Whale Beach.

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    Units: US | Metric

    • 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



    1. 1
      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.
    2. 2
      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.
    3. 3
      Using a small, sharp knife, remove rind from lime, leaving a small amount of flesh on the skin, then chop rind into 2mm pieces.
    4. 4
      3 Place grated coconut on an oven tray and roast at 180C for 15 minutes, stirring frequently until golden.
    5. 5
      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.
    6. 6
      Recipe by Richard Purdue (Jonah's, Whale Beach).

    Ratings & Reviews:


    Nutritional Facts for Grilled King Prawns With Coconut, Lime, Chilli and Galangal Dres

    Serving Size: 1 (227 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 336.9
    Calories from Fat 150
    Total Fat 16.6 g
    Saturated Fat 8.6 g
    Cholesterol 170.2 mg
    Sodium 528.4 mg
    Total Carbohydrate 21.8 g
    Dietary Fiber 4.9 g
    Sugars 12.0 g
    Protein 28.3 g

    The following items or measurements are not included:

    betel leaves



    dried shrimp


    shrimp paste

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