- 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
Serves: 8 skewers1) 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.