Yoghurt and Spice Grilled Prawns with Coconut Chutney. This is a terrific summer barbecue recipe that works best with large shrimp. When cooking shrimp, ensure that you de-vein them properly and that any frozen shrimp have thoroughly thawed before using. See tip about de-veining shrimp below. Serves 4 as a starter
-16 king prawns, shelled and deveined
- Sea salt
-Freshly ground black pepper
-6 tbsp Greek or Arab yoghurt
-2 tbsp lime juice + 1 tsp lime zest
-2 tsp garam masala
Garam Masala -1 or 2 inch piece of cinnamon bark or stick -4 cloves -3 cardamom pods - ½ tsp cumin seeds - ½ tsp coriander seeds -½ tsp fennel seeds Coconut Chutney
-130 grams fresh coconut chunks -1 green chili -2 cloves garlic -1 handful mint leaves -1 handful coriander -10 fresh curry leaves -Zest and juice of 2 limes -3 tbsp Greek or Arab yoghurt -Sea salt -Freshly ground black pepper
-To make the garam masala, place the whole spice in a dry frying pan over low heat and toast for 3-4 minutes or until fragrant.
-Grind to a fine powder in either a spice grinder or a mortar and pestle.
-Combine the prawns with the salt, pepper, yoghurt, lime juice and zest, and garam masala in a large bowl and place in the fridge to marinate for at least an hour.
-Prepare your barbecue on medium heat.
-Remove the prawns from the marinade and thread onto wooden or metal skewers.
-Place the prawn skewers on the barbecue and grill for approximately 3 minutes per side or until the prawns are pink and cooked through.
-Meanwhile, by hand or in a food processor, mince the chutney ingredients and combine to form a thick paste. To serve, divide the prawns between serving plates and serve a dollop of the chutney on the side.
To devein shrimp, hold the shrimp, backside up, and run a small paring down the length of the shrimp. This will expose the dark, black intestinal tract called the vein. To remove the vein, you can use your finger, or the tip of your knife to pull it out of the shrimp. Rinse the shrimp well under cold running water and pat dry with paper towels.