Food / 10 July, 2024 / Ellie Thompson

Gunpowder Prawns With Chopped Salad And Rotis

Shrimp on the barbie with added spice! Coat Madagascan prawns in a Kashmiri chilli marinade, then serve with crunchy salad, cooling raita and mango chutney. We love this Gunpowder Prawns recipe from M&S Recipes.

Ingredients

• 200 g Greek yogurt
• 35 g gunpowder paste
• 2 packs (200 g) king prawns defrosted

For the chopped salad

• 200g radishes
• large plum tomatoes
• 1/2 cucumber
• 1 red onion
• as needed – ground cumin
• as needed – cayenne pepper
• 1 lemon, juiced
• 15 ml white wine vinegar
• 1 handful mint, chopped
• 1 handful coriander, chopped

For the raita

• 250g Greek yogurt
• 1/4 cucumber
• 1 clove garlic, crushed
• 1/2 lime, juiced
• 1 handful mint, chopped
• 1 handful coriander, chopped
• 1 g garam masala

To serve

• 4 roti to taste
• mango chutney
• 1 bunch coriander, leaves picked
• 1 lime , quartered
• 1 red chilli, sliced

Method

1. If using wooden skewers, soak them in water for 30 minutes to prevent them from burning. If using a charcoal barbecue, preheat the grill.
2. In a bowl, mix the yogurt (200 g) and gunpowder paste (35 g) together and season with salt and pepper to make a marinade. Coat the prawns (2 packs) in the marinade and set aside.
3. To make the salad, chop the radishes (200 g), tomatoes (2), cucumber (1/2) and onion (1) into small, equal-sized cubes and add to a bowl along with the cumin (as needed), cayenne pepper (as needed), the lemon juice (1), the vinegar (15 mL), the mint (1 handful), coriander (1 handful) and 1 tsp olive oil. Season to taste.
4. To make the raita, mix the yogurt (250 g), cucumber (1/4), garlic (1 clove), lime juice (1/2), mint (1 handful), coriander (1 handful), garam masala (1 g) and season to taste.
5. Divide and thread the prawns onto the skewers. Cook the prawns on the grill until pink and cooked through.
6. While the prawns are cooking, warm the rotis (4) on the grill. Top each roti with some of the raita, a dollop of mango chutney (to taste), the chopped salad and prawns. Garnish each with some of the coriander (1 bunch), a lime wedge (1) and some red chilli slices (1).

Article by M&S Recipes

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