Chef Pranil Prasad of Nanuku’s Grilled Tiger Prawn Recipe
Mar 24, 2016
“Home is where my cooking adventure began. I grew up on a rural farm where we produced goats, beef, poultry, and dairy, mainly for our own use. Learning how to cook with these fresh and local ingredients inspired me to become a chef. Experimenting in the kitchen at home developed my passion for food and this is something that I have never forgotten.” – Executive Chef Pranil Prasad, Nanuku Auberge Resort, Fiji
Grilled Tiger Prawn Recipe
with Coconut Relish, Heart of Palm and Lime Aioli
12 whole prawns, head on (3 per serving)
Heart of Palm, thinly sliced
1 dry coconut, scraped and toasted in wok
1 teaspoon chilli flakes
1 bunch coriander, picked
1 clove garlic
1 red pepper, roasted and peeled
1 tablespoon lime juice
1 teaspoon palm sugar
Few sprigs of mint leaves, picked
3 egg yolks
1 tsp dijon mustard
2 tsb lime juice
1 lime zest
3/4 cup veg oil
Clean and devein prawns leaving only the head and tail attached. Char-grill until brightly coloured – about 3 minutes on each side.
Blitz all ingredients in robo coope to make relish, adjust seasoning with salt & pepper.
Use a blender. Add yolks, mustard, lime and on the blender using lowest speed setting. Slowly add oil until combined and has a firm texture. Adjust seasoning with touch of salt.