Autumn has arrived in Cape Town and the weather is in that perfect not too hot and not too chilly phase, meaning you could definitely cook these Masala Prawns on the barbecue this coming weekend.
It is another great recipe from the “Dishoom – From Bombay with Love” cookbook I recently got and love cooking from. And with mangos still in season, serve the prawns with the delicious Paneer and Mango Salad I shared a while back. The recipe needs a bit of preplanning as the marinade has to drain for at least 6 hours but I guarantee you it’s worth the effort. And once the prawns has done its time in the marinade, they are ready in a flash. I was intrigued by the recipe as it has no spices in the recipe, I guess that just shows my naivety that all Indian recipe will have some sort of spice. It is a fresh marinade made with coriander stalks, garlic, ginger, chilies and onion.
The recipe is for cooking the prawns under the oven grill but I think they will be delicious on the barbecue and would suggest you double the recipe as they will disappear off the table. Serve the prawns wrapped in warm rotis with dollops of a garlicky, cucumber and buttermilk raita. Delicious!
I did not change anything in the recipe so I am quoting it from the book and I hope the authors don’t mind too much that I am sharing it here. It’s too good not to share!
I hope you enjoy making this recipe for Masala Prawns. If you’ve made it, share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred. It is always a treat to see the recipes made and enjoy. All images in this post has been shot on the BASIL PESTO background available at shop.heinstirred.com.
- 300 g raw king prawns peeled and deveined
- 2 tsp chickpea flour
- 20 g coriander stalks
- 12 g garlic paste
- 4 g fresh ginger chopped
- 7 g green chilies
- ¼ tsp coarsely ground black pepper
- 1 tsp lime juice
- 25 g red onion
- ½ tsp sea salt
- 10 g spring onion
- 60 g tomato halved and deseeded
- 1 tbsp vegetable oil
- To Serve
- 30 g butter melted
- coriander sprigs
- lime wedges
- Place a sieve over a bowl and line with muslin cloth
- Blitz all the marinade ingredients in a food processor until smooth
- Tip into the lined sieve, cover with cling film and leave to strain for 6 - 12 hours
- Pat the prawns very dry with kitchen towel and place in a bowl
- Warm a frying pan over a medium heat
- Add the chickpea flour and toast for 3 minutes, keeping it moving. You will notice a strong aroma when it is ready
- Tip into a plate and allow to cool
- Remove the marinade from the fridge and discard the liquid
- Add the chickpea flour to the prawns and toss to coat the prawns
- Add the marinade and mix well
- Cover and refrigerate for 2 - 3 hours
- When ready to cook, heat the oven grill to high
- Line a baking sheet with oil and place the prawns on the foil
- Baste with the melted butter and grill for 4 minutes until lightly charred
- Serve immediately with coriander and lime wedges
If you are looking for more quick, easy delicious meal ideas, my cookbook, DRUNK AND HUNGRY is available as a digital download. As the title states, the book consists of easy and flavourful recipes for when you find yourself drunk, and hungry. Savoury, sweet, vegan, vegetarian, bacon, cheese, spice, and carbs are packed into 15 easy recipes to satisfy your hunger while tantalising your tastebuds. The book has just been announced as the South African winner in the Digital Books category in the Gourmand World Cookbook Awards. It will now compete for Best in the World later this year at the Cookbook Fair in Paris.