Char-Grilled Prawns with White Nectarines and Chilli Salsa

This combination of char-grilled tiger prawns, sweet white nectarines and a Vietnamese nuoc cham-style salsa is a fabulous celebration of summer flavours.  The recipe was inspired by Victorian chef Annie Smithers who chats regularly to Jonathon Green on the ABC’s Blueprint for Living. 


About this Recipe

By: Sheridan Rogers

I just love the combination of flavours –  how the sweet juicy white nectarines contrast with the salty prawns and chilli salsa. You probably won’t need the full amount of the salsa – use half the amount then add more to taste.


Serves 4, as a starter


  •  medium green prawns (preferably tiger prawns), 12, weighing about 500g 
  • olive oil, 1/4 cup
  • medium firm ripe white nectarines, 2 – 3
  • fresh mint leaves, 12 large, shredded
    Nuoc Cham Salsa:
  • fish sauce, 3 tablespoons
  • rice vinegar, 3 tablespoons
  •  sugar, (preferably palm sugar), 2 tablespoons
  • water, 125ml (1/2 cup)
  • garlic, 2 cloves, crushed
  • fresh lime juice, 2 tablespoons
  • birds-eye chilli, 1, finely chopped 

Rinse the prawns under water.  Dry with paper towels, cut in half down the back, remove the vein and flatten them, leaving tails intact.
Cut nectarines in half and remove stones. Slice into crescent moon shapes. Toss together with the mint.
For the nuoc cham salsa: combine all the ingredients in a small saucepan  over medium heat and stir until sugar dissolves. Remove from heat, let cool ten minutes. Pour half the salsa over the nectarines. Add more according to taste.
Heat a char-grill pan or BBQ to medium high.  Brush prawns with olive oil and place, shell-side down on grill. Cook 1 -2 minutes, then turn over and cook another minute or until just cooked through.
Place prawns on a serving platter. Scatter over the nectarine salsa.