Nightshade recipes Archives

Brinjal recipes

Coriander and mustard-crusted rack of lamb with pomegranate grilled brinjals and roast red peppers

20 minutes

Cheese recipes

Baked mozzarella with chilli puff-pastry dippers

2 hours

Beans recipes

Butter bean burgers with fried brinjal

20 minutes

Burger recipes

Mini lamb burgers with roast peppers

10 minutes

Asian recipes

Caramel chicken with mango

20 minutes

Chilli recipes

Chilli-spiced dark chocolate and beetroot cupcakes

20 - 25 minutes

Potato recipes

Peanut and potato salad

15 minutes

Grilled prawns with chillies and coriander

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 5 minutes

Ingredients

16 wooden skewers
3 T mayonnaise
1 x 5 cm ginger, peeled and grated
1 x 5 cm ginger, peeled and grated
2 cloves garlic, crushed
1 chilli, crushed
2 cloves garlic, crushed
1 lemon, juiced
Freshly ground black pepper
Micro herbs, to serve
Crusty bread, to serve
400 g prawns, deveined

Method

Soak all of the wooden skewers in cold water.

Wash the deveined prawns and pat dry with kitchen paper. Remove the heads and legs, leaving the tails intact, and butterfly.

Mix good-quality mayonnaise, peeled and grated ginger, crushed garlic, chopped coriander, fresh crushed chilli, lemon juice and freshly ground black pepper. Toss the prawns in the marinade to coat.

Thread onto the skewers and grill for 2 to 3 minutes on each side, or until opaque.

Serve with micro herbs and crusty bread.

"I love the heat of the chilli and the freshness of the coriander, which combine to add a new flavour dimension to the prawns." - Kavendree Muthu-Kurten

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Grilled prawns with chillies and coriander

Grilled prawns with chillies and coriander

Ingredients

Method