Recipe: Roasted prawns with Cambodian tamarind + shallot sauce

What goes hand in hand with an Aussie Christmas? Succulent and juicy prawns of course! Our Executive Chef, John McLeay, has been good to us and let us know a secret recipe for the perfect Chrissie prawn with that special Red Spice twist.


12 large green prawns, peeled and deveined, tail and head left on
pinch of salt
pinch of white pepper
canola or vegetable oil

2 small cloves garlic, peeled and minced
4 shallots, peeled and finely sliced
3cm piece ginger, peeled and cut into matchsticks
1 large red chilli, finely sliced (use more or less if desired)
3 tablespoons palm sugar, shaved
75ml tamarind pulp
30ml fish sauce
75ml water

To finish
crispy fried shallots
chilli slices


Line a tray with baking paper and place the prawns on the tray. Pour over the oil and sprinkle on the salt and pepper. Place the prawns into the oven, pre-heated to 180. Cook the prawns for around 5 minutes, or until cooked through.

For the sauce, place all the ingredients into a fry pan or a small saucepan. Bring to the boil then turn down to a simmer. Allow to simmer for 2 minutes.

To plate, place the prawns on to a platter, spoon over the sauce and garnish with the chilli, crispy shallots and coriander. It’s that easy!

Serves 4 as part of a shared meal