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.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.