Cooked - Grilled Prawns With Yoghurt And Mint Nigel Slater brunch

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Home Pricing Community My Recipes

Grilled Prawns With Yoghurt And Mint Nigel Slater brunch

2.0

2 red chillies, deseeded if you want less heat, roughly chopped

2-3 large, juicy garlic cloves, roughly chopped

Fresh root ginger, peeled and cut into about 8 coin-shaped pieces

Sprinkling of whole black peppercorns

Good shake each of cumin seeds and coriander seeds

Good sprinkling of ground turmeric

Handful fresh coriander

Handful fresh mint

Sachet of creamed coconut, or half a block of creamed coconut, grated

Couple of handfuls of raw peeled tiger prawns

Handful each of fresh mint and coriander, roughly chopped (reserve a few extra mint leaves for garnish)

1 lime, zest only

Good dollop or two plain yoghurt

To make the spice paste, place the chillies, garlic, ginger, peppercorns, cumin and coriander seeds and turmeric into a food processor and blend until roughly chopped.
Add the fresh coriander and mint along with the creamed coconut and blend again to form a smooth paste that still has a little texture.
The paste will be quite thick at this point, so add just enough water so that it will coat the prawns.
Toss the spice paste and prawns together in a bowl. You can leave to marinate overnight, covered with cling film in the fridge, if you wish.
Heat a griddle pan until searingly hot.
Meanwhile, making the dressing. Add the mint and coriander to a bowl with the lime zest, then stir through the yoghurt.
Place the prawns onto the hot griddle pan and cook for 2-3 minutes on each side, until opaque and pink in colour.
Serve these immediately with the dressing and the reserved mint leaves.

Course🍳Brunch

Diets🌾Gluten-free...

Category🐟Seafood

CuisineMediterranean

Occasions🥐Brunch🎉Special Occasion

Season☀️Summer

DifficultyEasy ⏰ 20m

Created 22 weeks ago

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