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Grilled prawns with orange and tamarind sauce

10-15 minutes

Grilled prawns with orange and tamarind sauce

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.

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Mussels and chorizo in chilli-tomato sauce

Trout gravlax with minted cucumber-and-yoghurt sauce

Grilled prawns with herbed couscous

Steamed mussels and prawns with coconut broth

Sabrosa strawberry and trout ceviche with gooseberry dressing

Sesame fish, feta and spinach pies

Baby marrow linguine with creamy mussels

Giant cheesy fish cakes with pistachio pesto

Warm egg-and-seafood salad

Grilled prawns with orange and tamarind sauce

Grilled prawns with orange and tamarind sauce

Ingredients

Method