Seared prawns

  • Preparation Time5 mins
  • Cooking Time15 mins
  • Serves8
  • DifficultyEasy

For the prawns

8 large prawns, deveined and peeled, with tails left on
2 tbsp grapeseed oil
10g chopped garlic
3g fenugreek leaves, crushed by hand
1 tsp cumin seeds
Pinch Spanish paprika
Pinch cardamom seeds
Pinch salt
1 tbsp lime juice
Mint and coriander chutney, recipe follows

For the mint and coriander chutney

120g washed mint leaves
40g chopped red onion
1 small green chilli pepper
1 tbsp garam masala
30ml tamarind water
15g coriander leaves
60ml water
Pinch salt
Special Equipment: 8 skewers
1) Poke a skewer into each prawn through the fleshy part and then push the skewer straight through the centre lengthwise down to the tail.

2) Place a cast iron skillet over a medium-high heat and add the oil. When it begins to get hot, add the garlic, spices and salt and toast well, 10 to 15 seconds.

3) Add the prawn skewers to the pan and cook them in the spices, flipping every 30 seconds until they are done, about 3 to 4 minutes each. They are done when the skin is pink and they are firm to the touch. Sprinkle with lime juice and serve with mint and coriander chutney.

For the mint and coriander chutney:
1) Place all the chutney ingredients in a food processor and process until smooth, like the consistency of pesto.

2) Put the chutney into a serving bowl and serve with seared prawns.

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