INGREDIENTS
12 large, raw, peeled prawns
Marinade
3 tablespoons olive oil
2 cloves garlic, crushed
1 teaspoon curry powder
1⁄2 teaspoon sesame oil
sea salt and freshly ground pepper
Dipping sauce
1⁄2 cup crème fraîche
1 teaspoon sesame oil
1 small clove garlic, crushed
finely grated zest 1 lime
1 teaspoon lime juice
2 tablespoons finely chopped mint
1⁄2 cup diced mango, fresh or tinned
METHOD
Prawns: Combine all the ingredients in a large bowl. Add the prawns and turn to coat well.
Cover and refrigerate until ready to cook – up to 1 day ahead.
Dipping sauce: Whisk the crème fraîche, sesame oil, garlic, lime zest and the juice in a bowl. Season. Stir in the mint just before serving.
To cook: Thread the prawns onto skewers, pulling them as straight as possible.
Season the prawns and sear in a sauté pan or on a ridged grill for 2 minutes each side or until just cooked through and golden. Drain on kitchen towels.
To serve: Place a small spoonful of crème fraîche in the base of 12 shot glasses and top with a little diced mango. Place a prawn skewer in each glass and serve them warm or at room temperature. Makes 12.
Menu: Serve these with Salmon on Roasted Fennel and Carrots with Basil Butter as main, and Tamarillos with Vanilla Bean Yoghurt for dessert.
Any good quality mild or medium curry powder can be used in the marinade.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.