Prawn skewers with tomato chutney and roast peppers
Item 1 of 1
- medium
- 4
- 60 minutes
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
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Ingredients
Metric
Imperial
Prawn skewers
- 12 king prawns, cooked and peeled
- 1 lime, juiced
- 2 tbsp of gram flour
- 3 tbsp of Greek yoghurt
- 1 tbsp of paprika
- 1 tbsp of ginger-garlic paste
- 1 lemon, juiced
- 2 tbsp of vegetable oil
- 1 pinch of salt
Tomato chutney
- 200g of tinned chopped tomatoes
- 1 tsp tomato paste
- 1/4 tsp chilli powder
- 1/2 tsp caster sugar
- 1 tbsp of white wine vinegar
- 1 tbsp of olive oil
- 1 pinch of salt
Roast peppers
- 1/2 green pepper
- 1/2 red pepper
- 1/2 yellow pepper
- 1/2 tbsp of olive oil
SAVE RECIPE
Equipment
- Skewers
Method
1
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
- 1 lime, juiced
- 1 pinch of salt
- 12 king prawns, cooked and peeled
2
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
3
In a bowl, mix together the yoghurt, paprika, ginger-garlic paste and 1 tablespoon of the gram flour paste
- 3 tbsp of Greek yoghurt
- 1 tbsp of paprika
- 1 tbsp of ginger-garlic paste
4
Add the marinated prawns, mix again and set aside in the fridge for 20 minutes
5
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
- 1 tbsp of olive oil
- 200g of tinned chopped tomatoes
6
Stir in the tomato paste, chilli powder, a pinch of salt, caster sugar and white wine vinegar
- 1 tsp tomato paste
- 1/4 tsp chilli powder
- 1/2 tsp caster sugar
- 1 tbsp of white wine vinegar
- 1 pinch of salt
7
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
8
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
- 1/2 green pepper
- 1/2 red pepper
- 1/2 yellow pepper
9
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
10
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
11
Squeeze some lemon juice onto the prawns and serve hot with the tomato chutney, peppers and some steamed rice
- 1 lemon, juiced
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