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Balinese raw sambal — fresh shallot, lemongrass, chili, lime leaf
Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
Live lemongrass — harvest stalks, regrows, pot or garden
Concentrated lemon — cakes, frostings, glazes, curds
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Balinese raw sambal — fresh shallot, lemongrass, chili, lime leaf
Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
Live lemongrass — harvest stalks, regrows, pot or garden
Concentrated lemon — cakes, frostings, glazes, curds
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Put the tiger prawns in a shallow dish. 2Pound the garlic, chillies, lemongrass and ginger together using a pestle and mortar, gradually adding the olive oil until you have a rough paste (or whiz briefly in the blender). 3Season with salt and pepper.Baste the prawns with the spice paste and leave to marinate in a cool place for 2-3 hours. 4Cook the marinated prawns on the hot barbecue for 4-6 minutes, turning, until they turn pink and feel slightly firm to the touch - don't overcook. 5Serve at once, with a flavoured vinaigrette, soured cream or tomato salsa.