Spiced Prawns with Mango Salad
Photography by 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.
Related Content
latest issue:
Issue #123
Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!