SPLIT KING PRAWNS WITH LEMONGRASS, LIME & CHILLI

COMPLIMENTARY RECIPE

“For me, pan-seared prawns with lemongrass and chilli is comfort food. So simple to prepare and really quick to cook, this is a great dish to make every week, any day of the week. Serve with a cold beer!” - Chef Luke Nguyen

SERVES 4

INGREDIENTS

12 large raw king prawns
2 tablespoons olive oil
20 g butter
2 tablespoons ‘Nuoc Mam Cham’ dipping sauce
½ Makrut lime leaf, very thinly sliced, to garnish
small perilla leaves, to garnish
MARINADE
1 lemongrass stem, finely chopped, white part only
2 garlic cloves, finely diced
2 Makrut lime leaves, thinly sliced
2 tablespoons fish sauce
1 long red chilli, finely chopped

METHOD

Remove and discard the prawn heads, leaving the shells on. Rinse the bodies and pat dry with paper towel. Using a sharp serrated knife, make a cut down the back of each prawn, making sure you don’t cut all the way through, then split the prawns open so they are butterflied. Remove the dirt sacs.

Place the prawns on a tray, then lay a piece of baking paper over the top. Place another tray on top and use a weight, such as tinned food, to press the prawns flat. Refrigerate for at least 30 minutes.

Combine all the marinade ingredients in a large bowl, then coat the prawns with the mixture. Leave to marinate for 20 minutes.

Heat the olive oil and butter in a large frying pan over high heat. Remove the prawns from their marinade, then cook, cut side down, for 1 minute, pressing down with a spatula to flatten the prawns. Turn over and cook for 1 minute to scorch the shells.

Transfer to a serving platter and drizzle with the nuoc mam cham. Garnish with the lime leaf and perilla and serve.