Prawns and crabs are not often cooked here as the man is allergic to it. So it’s more become a way of pampering me once in a while. After a busy 2 weeks (yes! work and lots of baking for my daughter’s school kept me on my toes literally) I gave into deliciously grilled prawns with a sweet n spicy dip- all just for me…
You need –
- Tiger prawns– 250 grams, cleaned
- Paprika – 1.5 teaspoons
- Cumin powder – 1/2 teaspoon
- Turmeric powder – 1/4 teaspoon
- Dried basil – 1/4 teaspoon
- Lemon juice – 1 teaspoon
- Olive oil – 1 tablespoon
- Salt to taste
- Rockets to serve (optional)
- skewers – 3-4, soaked in water for 30 minutes
For the dip –
- Honey – 2 tablespoons
- Extra virgin olive oil – 1 tablespoon
- Fresh red chili – 1, de-seeded and minced
How to –
In bowl, marinate the prawns with paprika, cumin powder, turmeric powder, dried basil lemon juice olive oil and salt for 30 minutes.
Skew 3-4 prawns into each skewer.
Heat a griddle pan and place the skewed prawns and grill till done.
To make the dip –
In bowl, beat the honey, oil and chili till well combined.
Serve the grilled prawns with rocket leaves and the dip.
Foodolicious Pictured 