Crustacean sensation

Ocean king prawns from Hervey Bay are a special treat at this time of year. They are sensational when it comes to flavour, but they're also low in fat and calories.

Simply grilled, barbecued or poached, prawns make grown men salivate at a mere mention of their name. So throw another one on the barbie! (excerpt from Brisbane News 13 Jan 2010)

Visit http://www.brisbanenews.com.au/.

Barbecued ocean king prawns with nam jim
Serves 6

Marinade
1 lime, zest and juice
30 ml ketjap manis*
5 tsp roasted sesame oil
100 ml vegetable oil
3 coriander roots, finely chopped
3 garlice cloves, finely chopped
1/2 tsp freshly ground white pepper
24 large ocean king prawn cutlets
6 lime cheeks

Nam Jim
3 red chillies, finely diced
20 ml lime juice
1/2 tbs palm or brown sugar
1 coriander root, finely chopped
pinch of sea salt
1 garlic clove, finely chopped
1 shallot, finely chopped

Salad
100g rice noodles, soaked in cold water
1 cup sugar loaf cabbage, finely shredded
1 dessertspoon pickled ginger, finely sliced
1 small salad onion, finely sliced
1/2 cup snow pea sprouts, cut in 6cm lengths
1/2 cup bean sprouts, picked
12 mint leaves, torn
12 coriander leaves, torn
1 lebanese cucumber, peeled, deseeded and finely sliced
1/2 tsp cracked black pepper

Method
Mix marinade ingredients and pour over prawn cutlets.
Marinate in fridge for 2-4 hours.
Combine nam jim ingredients. Before serving, toss salad ingredients and nam jim together in a large bowl. Divide between 6 plates.
Garnish with lime cheek. Remove prawns from marinade and pat dry.
Preheat bbq and grill prawns for 40 seconds each side.
Remove and leave to rest for a few minutes in a warm place.
Place prawns around salad.

*ketjap manis - a very dark brown, syrupy-thick Indonesian sauce similar to, but sweeter and more complex in flavour than soy sauce.