Rosheen Kaul's chilled prawns with lemongrass sambal
For a perfect wine match with Rosheen Kaul's chilled prawns, pour a glass of Sauvignon Blanc - it’s a crisp and refreshing partner to this spicy prawn dish.
40g lemongrass, tender part only
1/4 cup vegetable oil
2 tsp fish sauce
2 tsp rice vinegar
10ml fresh lime juice
banana shallot, sliced
2–3 makrut lime leaf, finely chopped
1 birdseye chilli, finely sliced
Salt to taste
6 cooked king prawns, split lengthwise
Handful of coriander, leaves picked and washed
Handful of mint, leaves picked and washed
1. Finely blitz the lemongrass in a food processor until smooth, then transfer into a heatproof bowl.
2. Heat the oil in a small pan until smoking, then very gently pour over the lemongrass to sear.
3. Allow to cool, then add the fish sauce, rice vinegar and lime juice and a pinch of sugar. Check seasoning and adjust if required. Transfer to a medium-sized bowl.
4. Fold the shallot, lime leaf and birdseye chilli through the dressing, then add the prawns. Allow to marinate for 5–10 minutes. Add the herbs just before serving, toss thoroughly to combine and serve.