INGREDIENTS
12 large, raw, peeled prawns
Marinade
3 tablespoons olive oil
2 cloves garlic, crushed
1 teaspoon curry powder
1⁄2 teaspoon sesame oil
sea salt and freshly ground pepper
Dipping sauce
1⁄2 cup crème fraîche
1 teaspoon sesame oil
1 small clove garlic, crushed
finely grated zest 1 lime
1 teaspoon lime juice
2 tablespoons finely chopped mint
1⁄2 cup diced mango, fresh or tinned
METHOD
Prawns: Combine all the ingredients in a large bowl. Add the prawns and turn to coat well.
Cover and refrigerate until ready to cook – up to 1 day ahead.
Dipping sauce: Whisk the crème fraîche, sesame oil, garlic, lime zest and the juice in a bowl. Season. Stir in the mint just before serving.
To cook: Thread the prawns onto skewers, pulling them as straight as possible.
Season the prawns and sear in a sauté pan or on a ridged grill for 2 minutes each side or until just cooked through and golden. Drain on kitchen towels.
To serve: Place a small spoonful of crème fraîche in the base of 12 shot glasses and top with a little diced mango. Place a prawn skewer in each glass and serve them warm or at room temperature. Makes 12.
Menu: Serve these with Salmon on Roasted Fennel and Carrots with Basil Butter as main, and Tamarillos with Vanilla Bean Yoghurt for dessert.
Any good quality mild or medium curry powder can be used in the marinade.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
HOLIDAY
dish HOLIDAY is your go-to magazine for summer entertainment. Chock-full of recipes to share in the warmer weather dish HOLIDAY is a one-off special edition, designed for the beach, bach, boat or back yard. Different than a regular issue of dish, it is dedicated to making the most of warm-weather leisure time, including barbecue and salad recipes, Spotify playlists, a beach read, crosswords and puzzles, fish and chip and ice cream guides and much more.
This issue is not part of the 12-month subscription and is available only at retail in Aotearoa New Zealand.