Ingredients
Serves 4
1 tbsp vegetable oil
8 large prawns, peeled and deveined with head and tail on
LARB SALAD
½ continental cucumber, sliced with a peeler
3 golden shallots, sliced
½ cup coriander leaves
1 tbsp mint leaves, torn
1 tbsp kaffir lime leaves, shredded
1 large red chilli, sliced
50ml fish sauce
50ml lime juice
ROASTED RICE POWDER
2 tbsp raw sticky rice (also known as glutinous rice)
GARNISH
1 tsp roasted rice powder
½ tsp roasted chilli powder
Method
PRAWNS
Toss prawns in vegetable oil. Heat barbecue to a medium heat. Barbecue prawns until just cooked and arrange on a serving platter.
SALAD
Toss all salad ingredients in a bowl and arrange on top of the serving platter of cooked prawns.
ROASTED RICE POWDER
Spread sticky rice on a baking tray in a preheated 180°C oven. Dry roast until golden, about 15 minutes. Grind to a powder in a spice mill or with a mortar and pestle. Store in sealed container.
TO GARNISH
Garnish with a sprinkle of extra chilli powder and roasted rice powder if desired.
This recipe comes courtesy of Spirit House cooking school chef Kelly Lord from Spirit House’s cookbook, ‘Hot Plate: Asian-Inspired Barbecue’. To read more in our blog book review, visit http://www.agfg.com.au/Blog/post/2011/11/17/2011-Christmas-Gift-Guide.aspx