Grilled Prawns with Phuket Black Pepper Sauce, Pickled Cucumber and Sticky Rice

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Phuket Black Pepper Sauce

Ingredients:

• 1 tablespoon garlic, minced
• 1 tablespoon shallots, minced
• 1 tablespoon lemongrass, minced
• ¾ cup rice vinegar
• 2 tablespoons black peppercorn, butcher crack
• 1 cup hoisin sauce
• 2 tablespoons fish sauce
• 2 cups coconut milk
• Juice from 1 lime
• 2 tablespoons blended oil

Directions:

Sticky Rice

Ingredients:

• 1 cup sticky rice, soaked in water overnight
• Water, as needed
• ½ cup coconut milk
• 2 tablespoons fish sauce

Directions:

Pickled Cucumber

Ingredients:

• 1 English cucumber, cut into half circles and remove seeds
• 1 cup rice vinegar
• 1 tablespoon salt
• 2 teaspoons sugar

Directions:

Prawn Spread

Ingredients:

• 2 teaspoons red Thai chili, seeded and soaked
• 1 teaspoon shallots, sliced
• 1 teaspoon garlic, sliced
• 1 teaspoon galangal, peeled and minced
• 1 teaspoon lemongrass
• ½ teaspoon shrimp paste, roasted
• ¼ teaspoon dried shrimp
• 1 teaspoon white peppercorn
• 1 teaspoon sumac
• ½ teaspoon coriander seed
• ½ teaspoon cilantro stems
• 1 teaspoon salt
• 1 teaspoon coconut milk

Directions:

Prawns

Ingredients:

• 16-20 head on prawns, peeled
• Prawn spread, as needed
• Salt and pepper to taste
• 2 limes, halved

Directions:

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