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.
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.