Spiced Prawns with Mango Salad

, from Issue #21. September, 2015
Photography by Nick Tresidder.
    Spiced Prawns with Mango Salad

    Serves: 4-6

    INGREDIENTS

    20 large raw prawns, peeled, tail on

    Marinade
    2 tablespoons lemon juice
    2 teaspoons grated fresh ginger
    2 cloves garlic, crushed
    4 tablespoons canola oil
    1 teaspoon ground cumin
    1⁄2 teaspoon cayenne pepper and ground turmeric

    Mango salad
    1-2 firm but ripe mangoes
    2 tablespoons vegetable oil
    1 small red onion, thinly sliced
    1 clove garlic, thinly sliced
    1 teaspoon cumin seeds
    1 teaspoon each black and yellow mustard seeds
    1⁄4 -1⁄2 teaspoon chilli flakes

    To finish
    1⁄2 cup thick yoghurt
    1⁄4 cup roasted cashew nuts, roughly chopped

    10 x 13 cm wooden skewers

    METHOD

    Serve with a Chickpea and Masala Dip as an Indian Platter.

    Marinade: Combine the ingredients in a large bowl and stir in the prawns, turning well to coat. Cover and refrigerate for 2 hours. Thread two prawns onto each skewer.

    Preheat a barbecue or sauté pan with a little vegetable oil. Grill the prawns in batches until golden and just cooked through.

    Salad: Peel the mangoes and slice the flesh from both sides of the stone. Cut into bite-sized pieces.

    Heat the oil in a sauté pan and add the onion. Sauté until tender and golden then add the remaining ingredients and cook until fragrant. Be careful not to let the garlic burn.

    To serve: Place the mango on a serving dish and drizzle over the yoghurt. Spoon the spice mixture over the top and scatter with the cashew nuts. Serve the prawns alongside. 

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