Recipe: Barbecued king prawns with eggplant matbucha and salkha

Recipe: Barbecued king prawns with eggplant matbucha and salkha


By Kailis Hospitality Group culinary director David Coomer

Serves: 6


18 extra large king prawns peeled, retaining tail and head on vein removed.
Eggplant matbucha
2kg ripe tomatoes blanched, peeled, deseeded, roughly chopped
2 large red onions with root attached, cut into 12 wedges each
4 cloves garlic minced
3 large red capsicums roasted, peeled and cut into 1cm strips
2 medium eggplants, 2cm diced, salted, rinsed, drained and patted dry, deep fried until deep golden brown
2 japaleno chillis finely chopped
2tbsp sweet paprika
2 tbsp honey
2 tbsp sherry vinegar
cup extra virgin olive oil

Salkha (green Lebanese sauce)
cup extra virgin olive oil
Pinch cayenne
Large pinch allspice
Small pinch cinnamon
1tbsp chives
3tbsp shredded coriander
Large pinch fresh oregano
2 garlic cloves minced
4tbsp lemon juice
Salt and pepper


For eggplant matbucha

1. Place oil and onion in a pot on medium heat. Cook until soft and caramelised.
2. Add garlic and chilli, cook for another couple of minutes.
3. Add paprika and honey, cook another couple of minutes.
4. Add tomato and cook until thick.
5. Fold in eggplant and capsicum. Season.
6. Add some chilli flakes. If a spicier result is desired, add vinegar and cook until it comes to a simmer. Serve warm or at room temperature.

For salkha

Combine all ingredients in a blender. Adjust seasoning.


1. Season oil and barbecue prawns until just cooked.
2. Place a large mound of matbucha in the centre of the bowl.
3. Top with three prawns, drizzle with salkha.

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