TANDOORI PRAWNS W/ MANGO COCONUT SALSA
RECIPE DEVELOPED FOR MARTER PRIZE HOMES
This dish screams summer. It pops with flavour and freshness that you want on a warm summer day cooking on the BBQ (or in this case the outdoor teppanyaki plate!). Prawns work perfectly here but you could mix it up with large chunks or white fish, squid, baby octopus or even crab or bugs!
Prep 00:25
Cook 00:05
Serves 4
Easy
Tandoori Paste*
3 cloves garlic, grated on microplane
5cm knob ginger, grated on microplane
2 tsp ground chili powder*
2 tsp ground coriander
2 tsp ground cumin
1 tsp ground turmeric
1 tsp garam masala*
2 tbs natural yoghurt
1 tbs vegetable oil
1/2 lemon, juiced
Sea salt, to taste.
Prawns
16 large green king prawns, tail and head on, peeled
Vegetable oil
Mango Coconut Salsa
1 ripe mango, peeled, cubed
1 cup shredded coconut
1 cup coriander leaves, finely chopped
1 golden shallot, finely diced
2 limes, juiced
Step 1. Pre-heat the BBQ plate to a medium high heat. Bring together the marinade by combining all the tandoori paste ingredients in a medium bowl. This can be done ahead of time, covered and placed in the fridge until ready to use.
Step 2. For the Mango Coconut Salsa, place the shredded coconut into a bowl and just cover with boiling water, stir gently. Allow to sit for 10 minutes. Drain well and then add coriander, shallot and lime juice. Mix to combine. To finish, gently toss through the cubed mango. Feel free to make this ahead of time and keep cold in the fridge until ready to serve.
Step 3. Lay the prawns out in a shallow dish and coat well with the marinade. If needed work in batches and cook on the flat top with a little oil, turning frequently until golden in colour and cooked to your liking.
Step 4. Serve a pile of the prawns with the side of mango coconut salsa and enjoy!
Notes
* Feel free to use a good quality store bought tandoori paste.
* Classically you would use Kashmiri Chili Powder.
* Garam masala is a classic Indian spice blend.