INGREDIENTS
4 green prawns, peeled and deveined
2 tablespoons fresh coconut flesh, roasted
1 teaspoon lime, finely diced, skin on
1 tablespoon ginger, peeled, finely diced
6 red shallots, finely diced (2 tablespoons)
Handful washed coriander leaves
1 birds eye chilli, finely sliced
170 g pomelo flesh, peeled, finely diced
16 betel leaves (bai tong tang)
Paste
4 slices galangal (11 g), peeled, roasted
Large pinch of Sea Salt
3 birds eye chillies (2 with seeds), finely sliced
2 teaspoons shrimp paste, roasted in foil
1 tablespoon dried prawns, rehydrated in water
3 tablespoons fresh coconut flesh, grated, roasted
1 tablespoon peanuts, roasted
Sauce
200 g palm sugar, crushed
250 ml water
80 ml fish sauce
3 tablespoons tamarind water
Miele Accessories
METHOD
Prawn Mixture
- Place the peeled prawns into a perforated steam tray in a single layer. Steam for 2 minutes at 85°C. Set aside in the refrigerator. When cool, slice.
- Combine remaining ingredients except the betel leaves. Set aside until ready to use.
Paste
- Place galgangal in a pestle and mortar and grind to a paste.
- Gradually add the remaining ingredients, one by one, and pound to a paste. Set aside.
Sauce
- Heat sugar and water on medium heat, Induction setting 6, until dissolved. Continue to cook for a further 5 minutes.
- Add fish sauce, then stir in the paste. Continue to cook for a further 5 minutes.
- Add tamarind water, continue to cook for a few minutes but do not reduce too much or the dressing will harden.
- Remove from the heat.
- When cooled slightly, check the seasoning: it should taste sweet, sour and salty.
To Serve
- Dress the prawn mixture with the sauce and serve on the betel leaves. Sprinkle with extra crushed nuts and a squeeze of lime.
APPLIANCE / FUNCTION
Shannon Bennett
In 2011, acclaimed Australian chef Shannon Bennett undertook the greatest challenge of his life – moving his award winning Vue de monde restaurant to the dramatic new location on the 55th floor of Melbourne’s iconic Rialto building. From the beginning, Shannon’s goal has been to make Vue de monde Australia’s most sustainable restaurant. More than 50 cutting-edge technologies are being utilised, from an E-water system to ‘cold kitchen technology’ (no exposed flames or gas)
