Spiced Prawns with Mango Salad
Photography Nick Tresidder.
Serves: 4-6
INGREDIENTS
20 large raw prawns, peeled, tail on
Marinade
2 tablespoons lemon juice
2 teaspoons grated fresh ginger
2 cloves garlic, crushed
4 tablespoons canola oil
1 teaspoon ground cumin
1⁄2 teaspoon cayenne pepper and ground turmeric
Mango salad
1-2 firm but ripe mangoes
2 tablespoons vegetable oil
1 small red onion, thinly sliced
1 clove garlic, thinly sliced
1 teaspoon cumin seeds
1 teaspoon each black and yellow mustard seeds
1⁄4 -1⁄2 teaspoon chilli flakes
To finish
1⁄2 cup thick yoghurt
1⁄4 cup roasted cashew nuts, roughly chopped
10 x 13 cm wooden skewers
METHOD
Serve with a Chickpea and Masala Dip as an Indian Platter.
Marinade: Combine the ingredients in a large bowl and stir in the prawns, turning well to coat. Cover and refrigerate for 2 hours. Thread two prawns onto each skewer.
Preheat a barbecue or sauté pan with a little vegetable oil. Grill the prawns in batches until golden and just cooked through.
Salad: Peel the mangoes and slice the flesh from both sides of the stone. Cut into bite-sized pieces.
Heat the oil in a sauté pan and add the onion. Sauté until tender and golden then add the remaining ingredients and cook until fragrant. Be careful not to let the garlic burn.
To serve: Place the mango on a serving dish and drizzle over the yoghurt. Spoon the spice mixture over the top and scatter with the cashew nuts. Serve the prawns alongside.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.