Honey mustard prawns with chickpea sundal
Rohit Ghai’s prawn dish shows how a good glaze can absolutely transform something as simple as barbecued prawns. Using kasundi – a Bengali mustard – and honey as the base creates a sweet-yet-spicy finish for huge, juicy prawns. Served with tempered chickpeas and a spinach purée for freshness, this is a speedy dish to put together that’s bound to impress.
Note: Rohit uses huge prawns here, but if you’re struggling to find some quite as big you can use regular king prawns too – just include a few more per portion.
Ingredients
Metric
Imperial
- 12 prawns, shell and heads on, as large as you can get (Rohit uses U5 graded king prawns)
- 50g of ginger and garlic paste
- 10ml of lemon juice
- 50ml of olive oil
- 15g of ginger, finely chopped
- 10g of green chillies, finely chopped
- 5g of ground turmeric
- curry leaves, fried, to serve
- toasted coconut flakes, to serve
- lime wedges, dipped in chilli powder, to serve
GLAZE
- 100g of Kasundi mustard sauce
- 100g of honey
- 10g of green chillies, finely chopped
- 10g of ginger, finely chopped
- 10g of garam masala
- 10g of curry leaves, finely chopped
SPINACH OIL
- 200g of baby spinach, washed
- 20ml of vegetable oil
- 1 tsp lemon juice
CHICKPEA SUNDAL
- vegetable oil, for cooking
- 10g of ginger, finely chopped
- 10g of green chillies, finely chopped
- 15g of curry leaves, finely chopped
- 25g of coriander stalks, finely chopped
- 5g of black mustard seeds
- 2 400g tins of chickpeas, drained
Equipment
- Charcoal barbecue or grill
Method
Remove the head from a prawn but keep the tail shell intact. Use a pair of kitchen scissors to cut through one side of the shell, then devein and butterfly it. Repeat with the rest of the prawns, then put them all in a large bowl (you can keep the heads in the freezer for sauces)
- 12 prawns, shell and heads on, as large as you can get (Rohit uses U5 graded king prawns)
Mix together the remaining ingredients for the prawns (except the curry leaves, coconut and lime wedges) with a pinch of salt, then apply this to the prawns and massage well to coat. Cover and marinate in the fridge for 1-2 hours
- 50g of ginger and garlic paste
- 10ml of lemon juice
- 50ml of olive oil
- 15g of ginger, finely chopped
- 10g of green chillies, finely chopped
- 5g of ground turmeric
For the glaze, mix all the ingredients together with a pinch of salt
- 100g of Kasundi mustard sauce
- 100g of honey
- 10g of green chillies, finely chopped
- 10g of ginger, finely chopped
- 10g of garam masala
- 10g of curry leaves, finely chopped
For the spinach oil, place the spinach in a blender. Blitz until it forms a smooth purée, adding splashes of water as needed. Add a pinch of salt, the oil and lemon juice, then blitz again. Keep in the fridge until needed
- 200g of baby spinach, washed
- 20ml of vegetable oil
- 1 tsp lemon juice
To make the sundal, heat a generous glug of oil in a saucepan over a medium heat. Add all the ingredients (except the chickpeas) and sauté until fragrant, stirring constantly
- vegetable oil, for cooking
- 10g of ginger, finely chopped
- 10g of green chillies, finely chopped
- 15g of curry leaves, finely chopped
- 25g of coriander stalks, finely chopped
- 5g of black mustard seeds
Add the chickpeas and a pinch of salt and cook for another 5 minutes, stirring regularly. Set aside
- 2 400g tins of chickpeas, drained
Set up a barbecue for direct grilling
Grill the prawns, shell-side down, liberally applying the honey mustard glaze as they cook, turning occasionally – the prawns are cooked when they’re pink throughout
Spread a liberal amount of spinach purée onto the bottom of each plate. Top with some of the chickpea sundal, then arrange the prawns on top. Garnish with fried curry leaves and toasted coconut flakes. Finish with the lime wedges dipped in chilli powder
- curry leaves, fried, to serve
- toasted coconut flakes, to serve
- lime wedges, dipped in chilli powder, to serve
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