Prawns with coconut rice and sambal
SERVES 4
Whenpreparingtheprawns,don’tremovetheprawnheads,as
they’repackedwithflavour– simplycutthroughthewholeprawn
from head to tail. Peach adds a fresh fruit element to the sambal.300 gmjasminerice,rinsed
165 mllightcoconutmilk
800 gmrawkingprawns,
halvedanddeveined
60 ml(1/4cup)extra-virgin
oliveoil
Finelyshreddedbasil
leaves,toserve
SAMBAL
50 gmshreddedcoconut
1 redshallot,finelydiced
2 tbsplimejuice,plus lime
cheekstoserve
2 tbspfishsauce
1 tbspfinelygrated
palmsugar
2 tsptamarindpaste
½ tspchillipowder
2 ripepeaches,halved,
stonesremovedand cut
into thin wedges1 Preheata barbecuetohighor
a char-grill pan over high heat.2 Placerice,coconutmilkand
180mlwaterin a saucepan,
coverandbringtoa simmer
overmediumheat.Reduceheat
tolowandcookuntilallliquid
is absorbedandriceis tender
(12-14minutes).Fluffwitha fork,
thenspreadona traytocool.
3 Forsambal,dry-roastcoconut
ina fryingpanovermedium
heatuntilgolden(3-4minutes).
Cool,thenaddtoa bowlwith
shallot,limejuice,fishsauce,
palmsugar,tamarindpaste
andchillipowder,andmixto
combine. Addpeachesand
tossgentlytocombine.
4 Tossprawnsin oil,seasonto
taste,thengrill,cut-sidedown,
untilcookedthrough(4minutes).
5 Placecoconutriceina
servingbowl,topwithprawns
andcoconutsambal,scatter
with basil and serve with lime.Grilled peppers and flatbread salad
SERVES 4
Thisrusticsummersaladcanbeservedasanaccompanimentto
grilledchickenorsteak,orletit shineinitsownright.If youhave
time,youcanremovetheskinsfromthepeppers,thoughthere’s
no need – they will bring a lovely charred flavour to the dish.650 gmmixedbullhornpeppers
(about5 largepeppers)
1 tspsumac
145 mlextra-virginolive oil
2 largepita
Juiceof1 lemon
1 tbsporegano,plus extra
toserve
1 garlic,crushed
100 gmNiçoiseolives(orother
smallolives)
1 Lebanesecucumber,
shaved into ribbons1 Preheata barbecuetohighor
a char-grillpanoverhighheat.
Addpeppersandgrill,turning,
until well charred and softened(10-12minutes).Removefrom
heat,sprinklewithsumacand
drizzleover1 tbspoil.Coolto
roomtemperature,thensplit
pepperslengthways (discard
seedsandpith).
2 Brushpitawith2 tbspoil
andgrilluntilcharredandcrisp
(2minuteseachside).
3 Whiskremainingoilwith
lemonjuice,oreganoandgarlic
ina bowl.Seasontotaste.
4 Toserve,tearpitaintopieces
andarrangeona platterwith
peppers,olivesandcucumber.
Drizzlewithdressingand
scatter with extra oregano.PrawnsBowlfrom
SaraG Ceramics.Plate
fromSplendidWren
Ceramics.Napkinfrom
HaleMercantileCo.All
otherpropsstylist’s
own.Grilledpeppers
Platter from GD Clay.46 GOURMET TRAVELLERFast