Malabar Style Prawns with a Coconut Dipping Sauce

11 Jul 2022

20 Minutes | easy | Serves 2-4

These prawns are inspired by Malabar region of India, where coconut and turmeric are commonly used ingredients. You could use shelled prawns for this recipe if you don’t want the hassle of shelling them, although part of the fun is sucking all the flavour off the shell before dunking the prawn itself into the dipping sauce. This is a very simple and quick dish to make, perfect if you’re in a hurry to make something full of flavour.

Ingredients

  • 350g shell-on king prawns
  • 1 teaspoon ground turmeric
  • 1 teaspoon chilli powder
  • 1 teaspoon ground ginger
  • 1 tablespoon neutral oil
  • Lime wedge, to serve
  • Sliced green chilli, to serve
  • Chopped coriander, to serve
  • 1 small onion, finely chopped
  • 2 cloves garlic, crushed or finely grated
  • ½ teaspoon ground turmeric
  • 125ml coconut milk
  • Handful coriander leaves

Directions

1.

Heat a splash of oil

Heat a splash of oil in a small frying pan and cook the onion gently until soft but not coloured, around 5 minutes.

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2.

Add the crushed garlic

Add the crushed garlic and turmeric and cook for a minute or so longer, stirring.

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3.

Transfer the onion mixture

Transfer the onion mixture to a small blender and add the coconut milk, handful of coriander leaves and some salt and whizz to a sauce. Set aside.

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4.

Combine the prawns

Combine the prawns with the ground turmeric, chilli powder and ginger and add the oil and some salt. Mix well.

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5.

Skewer the prawns

Skewer the prawns ready for cooking.

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6.

Light two gas burners

Light two gas burners on the Jupiter Outback BBQ and set the heat to medium. Cook the prawns for a couple of minutes each side, or until completely pink.

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7.

Serve the prawns

Serve the prawns scattered with the chilli and coriander and the dipping sauce.

These prawns are big on flavour and are great served on their own, but you could also serve them with naan, chapattis or some plain cooked rice. This marinade can also be used on other seafood, such as white fish or squid.

Recipe Author

Recipe Author

Helen Graves

Helen Graves is an award-winning recipe, food and travel writer with a particular interest in barbecue. She writes freelance for many major food and drink publications and is editor of Pit, the UK's first independent magazine about live-fire cooking. Helen has created a series of exclusive recipes for Outback that focus on maximising flavour for the home cook using lots of spices, fresh herbs and BBQ techniques.

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