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Alesha Dixon's spicy prawns
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Total Time:
50 minutes
Butterflied tandoori prawns with double marinade inspired by Mumbai, bursting with fragrant spices for an unforgettable flavor experience.
Ingredients:
  • 8 large raw shell-on tiger prawns from sustainable sources
  • 1 knob of unsalted butter
  • 5 cm piece of ginger
  • 3 cloves of garlic
  • ½ teaspoon red chilli powder
  • ½ a lemon
  • 2 teaspoons mustard oil
  • 80 g hung curd (see tip)
  • 10 g roasted gram flour (bhuna besan)
  • 2 tablespoons mustard oil
  • 2 teaspoons red chilli paste
  • 1 big pinch of kasoori methi powder (dried fenugreek leaves)
  • ½ teaspoon carom seeds (ajwain)
  • ½ teaspoon garam masala
  • ¼ of a red and/or white cabbage (200g)
  • 1 little gem lettuce
  • 4 radishes
  • 2 sprigs of fresh mint
  • 2 sprigs of fresh coriander
  • 25 g fresh coconut
  • ½ a ripe mango
  • extra virgin olive oil
  • ½ teaspoon cumin seeds
  • 2 cloves of garlic
  • 1 big bunch of fresh coriander (60g)
  • 1 big bunch of fresh mint (30g)
  • 1 large fresh green chilli
  • 25 g unsalted peanuts
  • 2 heaped tablespoons natural yoghurt
  • 1 pinch of black salt
Instructions:
  • Peel the prawns, leaving the tails intact, devein them, and place in a bowl. Prepare marinade 1 by grating ginger and garlic, then combine with chili powder, lemon juice, mustard oil, and a pinch of sea salt. Mix well and refrigerate for at least 1 hour. In a separate bowl, combine all ingredients for marinade 2 with a pinch of salt. After marinating, combine marinade 2 with the prawns. Make the slaw by shredding cabbage and lettuce, slicing radishes, chopping herbs, and grating coconut, adding in sliced mango, lemon juice, and olive oil. Adjust seasoning. Prepare the chutney by toasting cumin seeds, then blending with garlic, ginger, herbs, chili, mango, and ice cubes. Cook prawns in butter until pink and cooked through. Serve hot with mint chutney and slaw, along with raita and poppadoms if desired. Enjoy!

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