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Ingredients
- 3 large green king prawns for each person
- 150ml mirin
- 100ml rice vinegar
- 400ml tin coconut milk
- Fresh ginger, 1x1cm piece, finely chopped
- Small red chilli, finely chopped (optional)
- Grapeseed oil
- Fresh dill, chopped finely
- Lemon rind, 3x1cm, finely chopped
- Freshly ground black pepper
Method
Peel and devein prawns, leaving the tails on, and put in bowl with mirin (Japanese rice wine) and rice vinegar. Marinate in fridge for an hour. Heat coconut milk, stirring constantly as it warms to prevent it separating. Then simmer until reduced by half. Towards the end of cooking, add ginger and chilli. Heat oil (or olive oil) in frypan or barbecue plate and fry prawns until pink and cooked. To serve, spoon a small circle of coconut reduction on the centre of each plate and arrange three prawns around it. Sprinkle with dill and lemon rind. Squeeze a little lemon on the prawns then dust with freshly ground pepper.
