These prawns are brushed withy coconut oil, kecap manis, fish sauce and lime leaves then dressed with a sweet and spicy mango curry mayo.
- 6 large raw King prawns
- 1½ tbsp melted coconut oil
- 1 tbsp kecap manis
- 1 tsp fish sauce
- 2 makrut lime leaves, thinly shredded
- sliced cucumber and lime wedges, to serve
Mango curry mayonnaise
- 1 small ripe mango
- 120 g store-bought whole-egg mayonnaise
- 2 tsp curry powder
- 1 lime, zest and juice
- 2 tbsp finely chopped coriander leaves
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Preheat a chargrill pan to high. Using a large, serrated knife, cut the prawns down the centre, from head to tail without cutting all the way through. Remove the digestive tract and place the prawns on a tray. Combine the coconut oil, kecap manis, fish sauce and lime leaf in a small bowl, then brush over the prawn meat and set aside.
- For the mayonnaise, place the mango in a mortar and pestle and pound until smooth. Stir in the remaining ingredients and adjust the seasoning if necessary. You can also do this in a small food processor. Transfer to a small serving bowl.
- Place the prawns on the grill, shell-side down and cook for 3-4 minutes or until just cooked through. Serve the prawns with the mango and curry mayonnaise, sliced cucumber and lime wedges.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Danielle Abou Karam.