"Perfecting the art of the barbecued prawn is an Aussie rite of passage," says Atlas chef Charlie Carrington. "I love this method of slicing them lengthways so they’re easy to eat, yet beautifully presented. Here, the high-impact sambal is the star of the show, so take the time to get the sweet–salty balance spot on."
8 prawns, halved lengthways
20ml grapeseed oil
1 pineapple, diced, core removed
1 bunch coriander (cilantro) leaves picked
Juice of 2 limes
10 red chillies, deseeded and minced
4 large shallots, minced
4 garlic cloves, minced
20ml ﬁsh sauce
5g lemongrass stem, minced
60ml peanut oil
3 kaffir lime leaves
This is an edited extract from The Atlas Cookbook by Charlie Carrington, published by Hardie Grant Books $39.99. Available where all good books are sold.
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