Yamba Prawn Salad with asian coleslaw and nam jim dressing

Recipe by Warwick Hilli, Executive Chef at Kingston Heath Golf Club, Melbourne, Australia
​Image by Diana DeLucia

​Serves 4

Ingredients

Prawns 

• 16 Yamba Prawns (boiled)
• 1 Avocado
  
• 1 Mango 

Asian Coleslaw

• ¼ Wombok 
  
• ¼ bunch Basil
  
• ¼ bunch Coriander
  
• ¼ bunch Vietnamese Mint
  
• ¼ bunch Common Mint
  
• ½ Red Capsicum (julienned)
  
• ½ Yellow Capsicum (julienned)
  
• 1 Carrot (julienned)

Nam Jim Dressing

• 400ml Water
  
• 400g Yellow Rock Sugar
  
• 3 Red Chilli's (de-seeded and chopped)
  
• 2 cloves Garlic (chopped)
  
• 1 Tablespoon Ginger (chopped)
  
• 3 Limes (2 juiced and 3 zested)

Garnish

• 20 grams Shallots (fried)
• 5 grams Black Sesame Seeds
• 2 punnets Micro-Herbs

Preparation

Prawns 

Peel the prawns and devein, leaving only the tails on.

Dice the mango and avacado into small cubes.

Asian Coleslaw

Tear off the outer leaves of the wombok and discard, then finely shred the wombok and place into a medium size bowl. Add the fresh herbs and julienned vegetables, then place into the refrigerator. 

Nam Jim Dressing

Bring the water and rock sugar to a boil.

In a blender blend the red chilli, garlic, ginger and zest of 1 lime. Add to the boiling water and simmer for 10 minutes.

Remove from heat then add the zest and juice of 2 limes.

Assembly

Place 4 prawns on the base of a serving dish. Top with a ¼ of diced or fanned avocado. Scatter the diced mango over the top. 

Mix the nam jim dressing with the Asian coleslaw to lightly dress the salad. Arrange the salad loosely over the prawns, then garnish with the fried shallots, black sesame seeds and micro-herbs.

Wine Match

2015 Pikes Traditionale Riesling, Clare Valley, South Australia

The 14th hole at Kingston Heath Golf Club, in the renowned Sandbelt region in Melbourne, Australia
Image courtesy Kingston Heath