Grilled Prawn Recipe

Prepare and Marinate

Pat prawns dry with paper towels. In a bowl combine neutral oil, minced garlic, grated ginger, fish sauce, lime juice, salt and black pepper. Toss prawns in the marinade ensuring they are evenly coated. Let rest 15 minutes at room temperature (or up to 30 minutes refrigerated).

Grill Prawns

Preheat a grill or grill pan to high (about 230–260°C / 450–500°F). Brush the grill lightly with oil. Place prawns shell-side down and grill 2–3 minutes per side, until shells are charred in spots and flesh is opaque and firm (internal temp ~60°C / 140°F). Remove from heat and let rest 1–2 minutes.

Transfer grilled prawns to a warm plate and lightly brush with a teaspoon of olive oil or leftover marinade for shine. Keep warm while assembling.

Make Curry Base

In a small saucepan over medium heat, whisk together red curry paste and a few tablespoons of coconut milk to dissolve the paste. Add remaining coconut milk, fish stock, sugar, lime zest and salt. Bring to a gentle simmer, whisking to combine.

Stabilize with Agar

Sprinkle agar-agar into the simmering curry mixture and whisk continuously for 1–2 minutes to dissolve. Simmer very gently for 2 minutes to activate the agar. Remove from heat and let cool slightly (5–8 minutes) to about warm but not hot.

Create Foam

Add lecithin powder to the warm mixture and whisk to incorporate. Using an immersion blender, blend the surface to create foam, or transfer to a tall container and use an electric frother. Work quickly: hold the blender at the surface to aerate for 30–60 seconds until a stable foam forms. Spoon the foam into a small bowl and keep warm (cover loosely) for up to 20 minutes. Note: agar gives light structure; lecithin stabilizes bubbles. If you prefer a lighter sauce instead of foam, omit agar and use only lecithin to create a lighter froth.

Salt the Turnip

Toss the matchstick turnip with kosher salt in a bowl. Let sit 10 minutes to soften slightly and draw out liquid. Gently squeeze in a clean towel or by hand to remove excess water, leaving the turnip slightly moist but not dripping.

Season

Combine minced garlic, minced ginger, gochugaru, fish sauce, rice vinegar, sugar and sliced scallion in a small bowl. Add the drained turnip and toss until evenly coated. Taste and adjust heat or salt. This quick kimchi can be used immediately (for a fresh crunchy condiment) or refrigerated for 1–2 days to develop more tang.

Prep Mango

Dice half a ripe but firm mango into small 1/4-inch cubes. Toss the mango with a tiny pinch of salt and the optional sliced red chili to balance sweetness and add mild heat.

Plate & Finish

On each plate arrange 2–3 spoonfuls of turnip kimchi as a bed. Place two grilled prawns per portion across the kimchi. Spoon or pipe small quenelles of mango dice beside the prawns. Using a spoon, gently place a generous spoonful of red curry foam over and around the prawns (do not submerge; foam should sit lightly). Drizzle a few drops of extra virgin olive oil around the plate, scatter micro cilantro leaves and a few thin slices of red chili if using. Serve immediately with lime wedges on the side to squeeze over prawns.