Serves: 8
INGREDIENTS
1 kilogram large raw prawns, tail on, heads removed
Marinade
½ cup thick, plain yoghurt
1 tablespoon tomato paste
1 teaspoon garam masala
½ teaspoon ground turmeric
2 cloves garlic, crushed
2 teaspoons grated, fresh ginger
1 teaspoon sea salt
1 tablespoon olive oil
Salsa
1 small mango
½ a small pineapple
3 tablespoons sweet chilli sauce
zest of 1 lime
1 tablespoon lime juice
1 tablespoon fish sauce
To serve
½ cup long thread coconut
½ cup crisp fried shallots
lime wedges
METHOD
Marinade: Combine the ingredients in a large bowl.
Using kitchen scissors, snip through the shell on the back (rounded side) of each prawn and carefully pull out the dark vein. Leave the shells on. Add the prawns to the marinade and turn to coat. Cover and refrigerate until ready to cook.
Salsa: Peel the mango and pineapple and dice finely. Combine with the remaining ingredients in a bowl.
Put the coconut in a dry sauté pan and toast, tossing until golden. Tip into a serving bowl.
To cook: Preheat the barbecue to medium. Cook the prawns on the lightly oiled grill for 2-3 minutes each side or until just cooked through. If the barbecue is too hot the yoghurt will catch and burn before the prawns are cooked.
Transfer to a serving platter and serve with bowls of toasted coconut, crisp fried shallots and lime wedges.
Crisp fried shallots are available in packets from Asian food stores or some supermarkets.
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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.