serves
2
prep
15 minutes
cook
5 minutes
difficulty
Easy
serves
2
people
preparation
15
minutes
cooking
5
minutes
difficulty
Easy
level
Ingredients
- 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
Instructions
- 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.
Photography by Danielle Abou Karam.
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Cook's Notes
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.
