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Ben Cooper from Melbourne’ hip St Ali restaurant recommends you serve this dish with a cold beer and adds this note: “look to your left and let the person you are sitting with know that you love them.”
Combine all ingredients in a bowl.
Dress with the mayonnaise and a splash of rice wine vinegar. Season and set aside.
Place all the ingredients in a pan and bring to the boil over medium-high heat.
Lower the heat and simmer until reduced by about 1/3. The consistency should be that of maple syrup.
Remove from the heat and cool. Strain through a fine chinois, discarding the apple, and set aside.
Heat a grill pan or BBQ over medium-high heat. Season the prawns with salt and pepper.
Grill the prawns on both sides until golden, 1-2 minutes.
Spoon the coleslaw on a plate and stack the prawns on top. Drizzle with the apple soy and serve.
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