Toasted coconut marinated king prawns

Toasted coconut marinated king prawns

From
Posh Kebabs
Serves
4
Cooking time
20 mins

You can find fresh curry leaves in Asian food shops and large supermarkets. Dried just don’t have the same taste or distinctive exotic aroma. These skewers are lovely served with chapattis or a bowl of steamy cooked rice.

Ingredients

Quantity Ingredient
16 unpeeled raw jumbo king prawns
2 garlic cloves, crushed
3cm piece ginger, peeled and grated
2 teaspoons garam masala
1 teaspoon ground turmeric
1 lime, juiced, plus wedges to serve
1 tablespoon light-flavoured oil
1 teaspoon black mustard seeds
2 tablespoons curry leaves
2 green finger chillies, finely sliced
3 tablespoons desiccated coconut
handful coriander, roughly chopped

Method

  1. Put the prawns into a large bowl and add the garlic, ginger, garam masala, turmeric, and lime juice. Use your hands to toss the prawns and coat in the marinade. Cover and leave to stand for 30 minutes.
  2. Heat a barbeque or griddle pan to high. Thread the prawns onto 4 skewers, then cook for 4–5 minutes, turning halfway through, until pink and cooked.
  3. Meanwhile, heat the oil in a frying pan. When hot, add the mustard seeds and curry leaves, and sizzle until fragrant, then add the chillies and fry for 1 minute. Reduce the heat and add the desiccated coconut, stirring continuously until light golden in colour. Remove from the heat and transfer to a bowl.
  4. Serve the prawn skewers scattered with the toasted coconut mixture, sprinkle with the coriander, and squeeze over the juice from a lime wedge.
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