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.
Heat a splash of oil in a small frying pan and cook the onion gently until soft but not coloured, around 5 minutes.
Add the crushed garlic and turmeric and cook for a minute or so longer, stirring.
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.
Combine the prawns with the ground turmeric, chilli powder and ginger and add the oil and some salt. Mix well.
Skewer the prawns ready for cooking.
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.
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.
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