Top Shows

MasterChef Australia

Weds - Fri at 7.30pm TVNZ 1

Ep 19 - Crisp Prawns

MasterChef Australia on TV ONE and TVNZ OnDemand

EP 19 Renae Smith

Crisp Prawns with Poached Scallop and Green Curry Sauce

Serves 4


400 ml coconut cream

2 gram agar agar

zest and juice 1 lime

1 teaspoon palm sugar

8 green chilli

4 cloves garlic, peeled

1 x 4cm piece galangal

2 stalk lemon grass

2 bunch coriander

1 bunch basil

1 teaspoon tamarind paste

1 tablespoon fish sauce

2 tablespoons coconut oil

4 kaffir lime leaves, finely sliced

400 ml coconut milk

12 prawns, peeled, heads and shells reserved

12 scallops

12 rice paper sheets, soaked in water until soft


  1. Heat oil in deep fryer or saucepan to 180C.
  2. Place 200 ml coconut cream, lime zest, ½ teaspoon palm sugar and agar agar in a saucepan and set over medium heat. Allow to simmer until agar agar is dissolved, about 5 minutes. Remove from heat, transfer to a bowl and place in the fridge to set.
  3. Place the green chilli, garlic, galangal, lemon grass, coriander, basil, tamarind paste, remaining ½ teaspoon palm sugar, fish sauce, coconut oil, and lime juice in a food processor and process to a smooth paste. Transfer ¼ paste to a bowl, add peeled prawns, stir to coat and set aside.
  4. Place remaining ¾ paste in a saucepan and set over medium heat. Cook until fragrant, add coconut milk, remaining 200 ml coconut cream, reserved prawn heads and shells and kaffir lime leaves and bring to a simmer. Reduce heat to low and allow to simmer gently for 15 minutes.
  5. Remove prawns from paste and wrap each one tightly in a softened rice paper sheet. Place wrapped prawns in deep fryer and fry until golden brown, about 2 minutes. Remove from oil and set aside on paper towel.
  6. Remove curry sauce from heat, strain into a clean saucepan and return to a low heat. Add the scallops and poach until cooked, about 2 minutes.
  7. To serve, divide curry sauce and scallops between bowls. Add deep fried prawns and garnish with set coconut cream.