Giant wild prawns with peanuts and coconut

Giant wild prawns with peanuts and coconut
  • Serves icon Serves 4
  • Time icon 40 minutes

Vivek Singh’s barbecued prawn recipe takes inspiration from the tandoor, an Indian clay oven, which imparts charcoal-like flavours.

Nutrition: per serving

Calories
277kcals
Fat
18.7g (4.4g saturated),
Protein
21.9g
Carbohydrates
5.5g (3.1g sugars)
Fibre
0.1g
Salt
2.1g
Calories
277kcals
Fat
18.7g (4.4g saturated),
Protein
21.9g
Carbohydrates
5.5g (3.1g sugars)
Fibre
0.1g
Salt
2.1g

Ingredients

  • 12 large wild African prawns (from fishmongers, see tip)
  • 50g fresh coriander, finely chopped
  • Juice 1 lemon

For the marinade

  • 2 tbsp vegetable oil
  • 2 green chillies, finely chopped
  • 2 lime leaves, finely chopped
  • 1 tsp each fresh chopped ginger and garlic, ground to a paste
  • 1 tsp salt
  • ½ tsp sugar
  • ½ tsp ground turmeric

For the peanut chutney

  • ½ tbsp sunflower oil
  • 150g unsalted peanuts, without skins (or cashews)
  • ½ tsp red chilli powder
  • 3 garlic cloves
  • 1.5cm piece fresh ginger, roughly chopped
  • 2 fresh red chillies
  • 1 tsp salt
  • 1 tsp sugar
  • 4 tbsp coconut cream
  • Juice 1 lemon

Method

  1. To make the chutney, heat the oil in a pan and very gently fry the peanuts until golden – this will happen suddenly, so keep an eye on them to make sure they don’t burn. Remove from the heat and leave to cool. Mix all the remaining chutney ingredients together and put in a blender or food processor. Whizz to a thick paste, taste and season, then set aside.
  2. Light the barbecue. You don’t want to cook the prawns over a very fierce heat so adjust the grilling rack to raise it higher above the coals. De-vein the prawns using a very sharp knife that can cut through the shell and into the flesh but don’t remove the shell
  3. Mix together all the ingredients for the marinade, then rub it all over the prawns. Set them aside to marinate for 10 minutes.
  4. Cook the prawns on a not-too-hot barbecue, grilling them for 5-8 minutes on each side until they’re completely pink – if you’re using smaller prawns, 2-3 minutes on each side should do it. Remove from the barbecue, scatter with chopped coriander and sprinkle with lemon juice, then serve at room temperature with the peanut chutney – and plenty of napkins.

delicious. tips

  1. If you can’t find large African prawns, use smaller shell-on raw prawns instead, allowing a few more per person.

    No barbecue? Griddle the prawns on the hob or pop them under the grill for exactly the same time.

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