Grilled prawns with orange and tamarind sauce

Name: ClemenGold(R) snack bars
Prep time: 30 min
Cook time: 3 min
Total time: 33 min
Yield: Makes 16 servings
Cuisine: Desserts & Baking
Ingredients: coconut oil 2T,fresh dates, pitted 10,almond or macadamia nut butter 250g,fresh ginger, finely grated 1T,ClemenGold zest, finely grated 1T,Clemengold juice 1T,pumpkin seeds 70g,rolled oats 100g,almonds, roughly chopped 50g,salt 2t,dark chocolate, melted 100g,desiccated coconut, lightly toasted 30g

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 10-15 minutes

Ingredients

30 g butter
500 g unshelled Mozambican prawns, deveined
Woolworths garlic dough balls, for serving

For the sauce, mix:

5 ClemenGold mandarins, juiced
1 lemon, juiced
3 T tamarind paste
1 T garam masala
2 garlic cloves, finely chopped
2 t ginger, grated
30 g coriander, roughly chopped
2 spring onion, roughly chopped
1 t salt

Method

Heat the butter on a large flat grill over a hot fire. Fry the prawns for 10 to 12 minutes until the shells turn pink in colour and the prawns are cooked through.

Toss the prawns in the sauce and serve with the garlic dough balls.

Tuna pot pie

Orange-and-pistachio bread pudding

Meatball lasagne

ClemenGold® snack bars

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