• 3 tbsp veg oil

  • ½ cup chopped coriander

  • 3 garlic cloves, crushed

  • 12 scampi, cut in half lengthways, cleaned

  • Salt

  • Pepper

  • Salad

  • 2 tbsp palm sugar

  • ½ cup lime juice

  • 2 tbsp fish sauce

  • 1 cup finely grated green paw paw or mango

  • 2 eshallots, finely sliced

  • 1 cup coriander leaves, torn

  • 1 cup Vietnamese mint, torn

  • ½ cup crushed peanuts


  • 1.

    Pre-heat a grill or salamander to high. Mix together oil, coriander and garlic. Season scampi with salt and pepper. Spoon over coriander mix and grill until just cooked through, about 4 minutes.

  • 2.

    To make the salad; dissolve sugar in lime juice and fish sauce. Toss through remaining ingredients and serve with three scampi halves per person.

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