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 :
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.
