grilled prawns

Kicking off the summer BBQ season with this succulent recipe by Nigel Slater.


300g fresh king prawns
2 red chillies
3 garlic cloves
2.5 cm fresh root ginger (cut into 8 coin sized pieces)
1/4 tsp whole black peppercorns
1/2 tsp cumin and coriander seeds
1/2 tsp ground turmeric
handful fresh coriander
handful fresh mint
1/2 block creamed coconut
sprinkle of salt

for the sauce
handful of each fresh coriander and fresh mint
zest of 1 lime
200 ml greek yoghurt


(If using wooden skewers, soak them in water for 2 hours prior to the barbecue so they don't burn during cooking).

Place the garlic, chilli, ginger, coriander and cumin seeds, turmeric and peppercorns into the food processor and process until finely minced.

Add creamed coconut, fresh herbs and a sprinkle of salt and process until you get a fine, thick paste.

Clean the prawns - find the black vein on each prawn. Cut with the knife along it and remove.

Douse the prawns in the coconut marinade and leave in the fridge for anywhere between 20 minutes and 2 hours.

Thread the prawns onto the skewers. Don't crowd them. Make sure they have enough space to cook properly.

Cook on the barbecue for 2 minutes on each side or until cooked.

To make the sauce, finely shred the herbs and add to yoghurt and lime zest. Mix well.

Serve as an entree or as a main meal. Bon appetit!

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