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.”


  • HEAD: Intro:

  • 1kg Leader prawns (check with your local fish supplier)

  • Vietnamese Coleslaw

  • 1/4 Savoy cabbage, finely shredded

  • 1 carrot, peeled and shaved with a vegetable peeler or mandolin

  • 1 medium fennel or 2 small fennel, finely sliced

  • 3 spring onions, finely sliced

  • 1 small red onion, finely sliced

  • 1 apple, finely sliced

  • 3 celery sticks, finely sliced

  • 1 bunch Vietnamese mint

  • 150-200g mayonnaise

  • Splash rice wine vinegar

  • 1 red chili, finely sliced

  • Salt and pepper

  • Apple Soy

  • 300ml soy sauce

  • 100ml kecap manis

  • 300g sugar

  • 200ml apple juice

  • 2 apples, diced, core left in


  • 1.


  • 2.

    Combine all ingredients in a bowl.

  • 3.

    Dress with the mayonnaise and a splash of rice wine vinegar. Season and set aside.

  • 4.

    Apple soy

  • 5.

    Place all the ingredients in a pan and bring to the boil over medium-high heat.

  • 6.

    Lower the heat and simmer until reduced by about 1/3. The consistency should be that of maple syrup.

  • 7.

    Remove from the heat and cool. Strain through a fine chinois, discarding the apple, and set aside.

  • 8.


  • 9.

    Heat a grill pan or BBQ over medium-high heat. Season the prawns with salt and pepper.

  • 10.

    Grill the prawns on both sides until golden, 1-2 minutes.

  • 11.

    Spoon the coleslaw on a plate and stack the prawns on top. Drizzle with the apple soy and serve.

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