Giant wild prawns with peanuts and coconut
- August 2014
- Serves 4
- 40 minutes
Vivek Singh’s barbecued prawn recipe takes inspiration from the tandoor, an Indian clay oven, which imparts charcoal-like flavours.
- 18.7g (4.4g saturated),
- 5.5g (3.1g sugars)
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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