serves
2
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
2
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
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episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- Bamboo skewers, soaked in water
- 8 green tiger prawns
- 50 g ghee, melted
- 1 vanilla bean, split and seeds scraped
For the salsa
- 100 g desiccated coconut
- ⅓ cup boiling water
- 2 sweetcorn cobs
- 2 eschallots, finely chopped
- 2 limes, juiced
- Salt, to taste
Instructions
- To make the salsa, in a medium bowl combine the dessicated coconut and boiling water and allow to rehydrate. Heat a chargrill pan over medium heat and grill the sweetcorn cobs, rotating to cook all sides, until lightly charred. Allow to cool, then strip the corn kernels from the cob. In a medium bowl, combine the rehydrated coconut, corn kernels, eschallots, lime juice with a generous pinch of salt. Toss lightly to combine and set aside.
- Keeping the head and tail on, peel and devein the prawns, then transfer to a medium bowl with the ghee and vanilla. Massage the prawns to coat. Return the chargrill pan to high heat. Thread the marinated prawns onto drained bamboo skewers, then grill for 1-2 minutes per side, or until cooked. Serve the grilled prawns with ghee and vanilla with the salsa.
Note
- Minoli used Skull Island tiger prawns for this recipe.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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