Grilled Prawns with Phuket Black Pepper Sauce, Pickled Cucumber and Sticky Rice
Harold Dieterle
Grilled Prawns with Phuket Black Pepper Sauce, Pickled Cucumber and Sticky Rice
Bring the exotic and colorful flavors of Thailand to the table with this grilled prawn and pickled cucumber recipe
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:
In a sauce pan, add the oil and sweat the shallots, garlic, lemongrass and ginger. Next add the peppercorns and sweat another 2 minutes. Add the hoisin, coconut milk, rice vinegar and fish sauce. Simmer for 30 minutes and finish with lime juice. Reserve.
Sticky Rice
Ingredients:
- 1 cup sticky rice, soaked in water overnight
- Water, as needed
- ½ cup coconut milk
- 2 tablespoons fish sauce
Directions:
In a steamer, cook the sticky rice for about 40 minutes or until done. Next move the rice to a bowl and stir in the coconut milk and season with fish sauce. Wrap in banana leaf or place in a cup and reheat in a microwave or steamer.
Pickled Cucumber
Ingredients:
- 1 English cucumber, cut into half circles and remove seeds
- 1 cup rice vinegar
- 1 tablespoon salt
- 2 teaspoons sugar
Directions:
In a pot, heat the rice vinegar, salt and sugar. Pour over the cucumber and chill immediately. Serve cold.
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:
Place all ingredients in a blender.
Prawns
Ingredients:
- 16-20 head on prawns, peeled
- Prawn spread, as needed
- Salt and pepper to taste
- 2 limes, halved
Directions:
Brush one side of each prawn and season the other. Cook the prawns on a hot grill about 3 minutes on each side.
Serve with the sticky rice, black pepper sauce and pickled cucumber on top.