Grilled Prawns and Balado Chilli
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Grilled Prawns and Balado Chilli
Recipe by Gracia Seger
Serves 4
Equipment
Grill pan
Wok
Hand Blender
Ingredients
8 whole raw prawns, shell on, deveined and butterflied
Vegetable oil
Salt and white pepper, to season
Fried curry leaves, for garnish
Glaze
1/4 cup kecap manis
1 lime, juiced
Salt and white pepper
Balado Chilli
100g grams shallots, peeled
200g large red chili
20 grams bird eye red chili
50g garlic
3 pieces lemongrass stalk, bruised
Salt, white pepper and sugar to season
Chicken stock powder to season
METHOD
To make the Balado chilli, blitz the shallots, large red chillies, bird’s eye chillies and garlic into a coarse paste. Heat a few tablespoons of vegetable oil in a wok over medium–high heat. Add the bruised lemongrass and the spice paste. Continue cooking until the paste darkens in colour, stirring regularly to prevent burning. Season with salt, pepper, sugar and chicken stock powder.
To make the glaze, combine kecap manis, lime juice and white pepper. Set aside.
Heat a grill pan over high heat. Drizzle the prawns with vegetable oil and season with salt and pepper. Grill for 2–3 minutes on each side until cooked through. Glaze the Prawn with the glaze to finish. Add the Balado chilli to the prawns generously. Garnish with fried curry leaves and serve hot.
