Grilled prawns with ghee and vanilla

Ingredients

• Bamboo skewers, soaked in water
• 8 green tiger prawns
• 50 g ghee, melted
• 1 vanilla bean, split and seeds scraped

For the salsa

• 100 g desiccated coconut
• ⅓ cup boiling water
• 2 sweetcorn cobs
• 2 eschallots, finely chopped
• 2 limes, juiced
• Salt, to taste

Instructions

1. To make the salsa, in a medium bowl combine the dessicated coconut and boiling water and allow to rehydrate. Heat a chargrill pan over medium heat and grill the sweetcorn cobs, rotating to cook all sides, until lightly charred. Allow to cool, then strip the corn kernels from the cob. In a medium bowl, combine the rehydrated coconut, corn kernels, eschallots, lime juice with a generous pinch of salt. Toss lightly to combine and set aside.
2. Keeping the head and tail on, peel and devein the prawns, then transfer to a medium bowl with the ghee and vanilla. Massage the prawns to coat. Return the chargrill pan to high heat. Thread the marinated prawns onto drained bamboo skewers, then grill for 1-2 minutes per side, or until cooked. Serve the grilled prawns with ghee and vanilla with the salsa.

Note

• Minoli used Skull Island tiger prawns for this recipe.

Photography by Jiwon Kim.

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