Recipe courtesy of Bal Arneson
Seared Prawns with Lime with Mint and Cilantro Chutney
- Level: Easy
- Yield: 8 skewers
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 56
- Total Fat
- 4
- Saturated Fat
- 0
- Carbohydrates
- 4
- Dietary Fiber
- 2
- Sugar
- 1
- Protein
- 2
- Cholesterol
- 9
- Sodium
- 154
- Total: 45 min
- Prep: 5 min
- Inactive: 10 min
- Cook: 30 min
Ingredients
8 large prawns, peeled and deveined
2 tablespoons grapeseed oil
1 tablespoon grated fresh garlic
1 teaspoon fenugreek leaves
1 teaspoon Spanish paprika
1 teaspoon cumin seeds
1/4 teaspoon cardamom seeds
1 tablespoon fresh lime juice
Mint and Cilantro Chutney, recipe follows
Mint and Cilantro Chutney
2 cups washed mint leaves
1 small chile pepper
1/4 cup chopped red onion
1/4 cup chopped fresh cilantro leaves
1 tablespoon garam masala
1 teaspoon salt
1/2 cup water
2 tablespoons tamarind water*
Directions
Special equipment:
8 metal or wooden skewers that have been soaked in water- Poke a skewer into each shrimp through the tail and straight through the center of it lengthwise, and set aside.
- Place a cast iron skillet over medium-high heat and add the oil. When it begins to get hot, add the garlic, fenugreek, paprika, cumin seeds, and cardamom seeds, and toast well, or until garlic is golden.
- Add the shrimp skewers to the pan and cook them in the spices until done, about 3 to 4 minutes each, turning frequently. Sprinkle the prawn with lime juice and serve with the Mint and Cilantro Chutney.
Mint and Cilantro Chutney
- Place the mint leaves, chile pepper, red onion, cilantro leaves, garam masala, salt, water, and tamarind water in a food processor and process until smooth, like the consistency of pesto. Put into a serving bowl and serve with the Seared Prawns.
Cook’s Note
*Can be found at specialty Asian and Indian markets.