Spiced Prawns

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Spiced Prawns
March 4, 2021
by
in Courses, Jaipur Spice Mix, Seafood

Spiced Prawns

Wow your guests with this grilled spiced prawn salad served with mango, avocado, and chilli salsa, and drizzled over with prawn oil yoghurt. It’s a tasty conversation piece to serve at your summer parties.

Serving

4 People

Prep Time

20 Mins

Cook Time

20 Mins

Equipment

  • Non-stick pan
  • Cooking pots
  • Mixing bowls
  • Sieve
  • Cling film
  • Grill pan
  • Serving dish

Ingredients

For the marinade:

  • 1 tablespoon Jaipur mix or any spice mix
  • 1 teaspoon ginger paste
  • 1 teaspoon garlic paste
  • 4 tablespoons of yoghurt

For the prawns:

  • Prawns, peeled off and with the tails removed. Save the shells!
  • Olive oil
  • Salt

For the salsa and the rest of the dish:

  • Asparagus, cut in half
  • Tomatoes, cut in quarters
  • Chilli, deseeded and finely diced
  • Chilli, deseeded and finely diced
  • ½ mango chunks
  • ½ avocado chunks
  • Lettuce leaves
  • Lemon slices
  • 3 tablespoons yoghurt

Instructions

  • 1 Make the prawn oil. Add the prawn shells to a pan and cook in low heat until it gets slightly dried up. Add olive oil, mix it, and leave to cook for five to seven minutes. When done, let it sit to cool and then drain the oil through a fine seive.
  • 2 Make the marinade. Combine the spice mix, garlic, ginger, and yoghurt in a bowl. Mix, and then add to the prawns. Mix and coat the prawns with the marinade. Cover the bowl with cling film and place in the fridge for at least 20 minutes.
  • 3 Blanch the asparagus. Blanch the asparagus in seasoned boiling water for about a minute and a half. When done, take out the asparagus and add it to a bowl of iced water. Drain the excess water from the asparagus.
  • 4 Make the prawn oil yoghurt dressing. Mix the yoghurt and some prawn oil together. Do this to taste being careful not to add too much oil to prevent splitting.
  • 5 Make the salsa. Combine the tomatoes, chillies, mangoes, and avocado in a small bowl.
  • 6 Grill the prawns. Take out the prawns from the fridge. Season with salt and mix well. Add some olive oil to a pre-heated grill pan. Lay the prawns on the pan and cook until it gets a good color then flip the prawns over to cook the other side. When the other side is almost cooked, take the pan off the heat and squeeze some lemon juice on top of the prawns.
  • 7 Serving suggestion. Place or fan out some lettuce leaves on a serving plate. Add the salsa and asparagus. Finally, add the prawns and drizzle over some of the prawn oil yoghurt dressing. Serve and enjoy!

Recipe Notes

Did you make this recipe?

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook, and Twitter! Hashtag them #jaimeimbusch

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