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Charred Prawns with Broth

Serves 4
  • Steps
  • Ingredients


  • For the Malaysian Style Broth, place dried chilli and tamarind pulp in a small saucepan. Cover with 1 cup water and allow to reduce and thicken on medium heat. Set aside until needed.
  • In a food processor, blitz together the shallot, garlic, lemongrass stalks, chillies, coriander root and stems, toasted belacan and ginger to a paste.
  • Heat a medium saucepan over medium heat. Add the paste and finely chopped prawn shells and heads and cook until caramelised and fragrant.
  • Add the reduced tamarind mixture to the paste, along with 1 cup water, kaffir lime leaves and the curry leaves. Continue to simmer until reduced by half.
  • Once reduced by half, add coconut cream and bring to the boil. Remove from heat and strain through a coarse sieve into a clean saucepan, cover and keep hot until ready to serve.
  • For the Crispy Prawn Legs, fill a small saucepan to 1/3 with oil and bring to 180C. Once at temperature, add the prawn legs and fry until crispy, about 1 – 2 minutes. Remove from oil and set aside to drain on paper towel until ready to serve.
  • For the Charred Prawns, blend shallot, garlic, chillies, lime juice and oil together in a food processor or blender.
  • Place the prawns in a medium bowl and cover with the marinade. Toss well to coat and set aside to marinate for 5-10 minutes.
  • Once marinated, place a wire rack over a gas flame or barbecue. Brush the marinade solids off the prawns and then char grill until just translucent in the centre. Set aside, keeping warm, until ready to serve.
  • For the Spring Onion and Tomato, place a frypan over medium high heat. Once hot, add oil and spring onion stems and sauté until tender, about 2 minutes.
  • Add the tomatoes and allow the tomatoes to blister and caramelise. Add garlic and cook for 1 minute until fragrant. Season with salt and remove form heat. Set aside, keeping warm, until ready to serve.
  • To serve, add the lime juice and salt to taste to the broth and stir to combine. Place Spring Onion and Tomatoes in a crescent shape on each plate. Scatter the fresh snow pea slices amongst the tomatoes and spring onions. Stack 4 Charred Prawns on top of the tomatoes. Divide the Crispy Prawn Legs between the 4 plates, leaning the prawn legs against the prawns. Garnish with fresh coriander leaves and the crispy curry leaves. Pour the hot broth around the plates and serve.

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