Serves: 8
INGREDIENTS
1 kilogram large raw prawns, tail on, heads removed
Marinade
½ cup thick, plain yoghurt
1 tablespoon tomato paste
1 teaspoon garam masala
½ teaspoon ground turmeric
2 cloves garlic, crushed
2 teaspoons grated, fresh ginger
1 teaspoon sea salt
1 tablespoon olive oil
Salsa
1 small mango
½ a small pineapple
3 tablespoons sweet chilli sauce
zest of 1 lime
1 tablespoon lime juice
1 tablespoon fish sauce
To serve
½ cup long thread coconut
½ cup crisp fried shallots
lime wedges
METHOD
Marinade: Combine the ingredients in a large bowl.
Using kitchen scissors, snip through the shell on the back (rounded side) of each prawn and carefully pull out the dark vein. Leave the shells on. Add the prawns to the marinade and turn to coat. Cover and refrigerate until ready to cook.
Salsa: Peel the mango and pineapple and dice finely. Combine with the remaining ingredients in a bowl.
Put the coconut in a dry sauté pan and toast, tossing until golden. Tip into a serving bowl.
To cook: Preheat the barbecue to medium. Cook the prawns on the lightly oiled grill for 2-3 minutes each side or until just cooked through. If the barbecue is too hot the yoghurt will catch and burn before the prawns are cooked.
Transfer to a serving platter and serve with bowls of toasted coconut, crisp fried shallots and lime wedges.
Crisp fried shallots are available in packets from Asian food stores or some supermarkets.
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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.