Prawn skewers with tomato chutney and roast peppers

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Juicy king prawns make great kebabs and skewers as they are quick to cook and excellent at carrying flavours. Alfred Prasad marinates his in lime and a paprika yogurt, before serving with a simple tomato chutney and some colourful roasted peppers.

First published in 2015




Prawn skewers

Tomato chutney

Roast peppers


  • Skewers


Add the prawns to a bowl along with the lime juice and salt. Mix well and set aside to marinate for at least half an hour
Place a heavy-based pan over a low heat and add vegetable oil. Once hot, add the gram flour, stirring constantly until it turns a light brown colour, approximately 1-2 minutes. Set aside to cool
  • 2 tbsp of vegetable oil
  • 2 tbsp of gram flour
In a bowl, mix together the yoghurt, paprika, ginger-garlic paste and 1 tablespoon of the gram flour paste
Add the marinated prawns, mix again and set aside in the fridge for 20 minutes
Meanwhile, for the tomato chutney, add the olive oil to a pan over a medium heat, then add the tinned tomatoes and cook for 20 seconds
Stir in the tomato paste, chilli powder, a pinch of salt, caster sugar and white wine vinegar
Turn down the heat and leave to gently simmer for 15 minutes, or until the pan is almost dry. Then, remove from the heat and allow to cool
For the peppers, char the skins under a medium hot grill until they begin to blacken and bubble, turning to cook the peppers evenly. Wrap the peppers in cling film and chill in the fridge
Once cool, peel off the skin, scrape off any remaining black bits and remove the seeds with a knife. Dice the flesh into small 5mm squares and place into a bowl. Pour in the olive oil and set aside
  • 1/2 tbsp of olive oil
To cook the prawns, pierce 3 prawns onto each skewer and place under a very hot grill for approximately 1-2 minutes. Turn over and grill for a further 1 minute, or until heated through
Squeeze some lemon juice onto the prawns and serve hot with the tomato chutney, peppers and some steamed rice
First published in 2015

Alfred Prasad’s years at Tamarind saw the restaurant awarded one Michelin star, which it retained, and a stack of accolades (including numerous ‘Indian Restaurant Of The Year’ titles).

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