Grilled scampi with banana bell salad
Vatsana Vongmany
Grilled scampi with banana bell salad
INGREDIENTS
4 large green king prawns, deveined
100g shredded banana bell
4 tablespoons tamarind paste (also known as tamarind concentrate)
½ tablespoon fish sauce
2 tablespoons oyster sauce
1 tablespoon chilli paste with soya bean oil (also known as chilli jam)
1 teaspoon sugar
1/3 cup coconut cream
1 tablespoon chopped mint
1 tablespoon chopped coriander
1 green onion, finely sliced
¼ cup finely sliced red onion
1 lime leaf, finely shredded
1 tablespoon crispy fried onion
METHOD
Preheat a char-grill or barbecue plate over medium high heat and cook prawns for 1 to 2 minutes each side or until ¾ cooked. Remove and set aside in a warm place.
Shred banana bell using only the inside core (whitish in colour) as you shred it, mix well with 2 tablespoons of tamarind paste to stop it from browning.
In a separate bowl, mix the remaining tamarind paste, fish sauce, oyster sauce, chilli paste and sugar and combine with shredded banana bell mixture.
Place coconut cream into a saucepan and heat gently. Pour over salad and mix well.
Spoon onto a serving platter and top with chopped mint, coriander, green onion, red onion and lime leaf. Sprinkle with crispy fried onion and serve, topped with grilled scampi and steamed jasmine rice.
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