Snack recipes Archives

Bread recipes

Golden prawn toast

15 minutes

Snack recipes

Droëwors taco shells with guacamole and salsa

Game day

Droëwors rounds platter

Snack recipes

Egusi seed butter

10 minutes

Picnic recipes

Prawn cocktail cups and garlic mussels with toasted baguette

8 minutes

Pork recipes

Pork rillettes

3 hours

Fritter recipes

Baby marrow falafel

15 minutes

Snack recipes

Umfino waffles

45 minutes

Corn recipes

Umbhona (roasted maize street snack)

30 minutes

Snack recipes

Stovetop popcorn

10 minutes

Eid recipes

Prawn chaat

15 minutes

Prawn chaat

Serves 4

Difficulty Easy

Prep Time 15 minutes, plus 1 hour’s marinating time

Cooking Time 15 minutes

Ingredients

For the marinade, mix:

2 T lemon juice
1 t ground turmeric
1 t minced garlic
1⁄2 t salt
400 g small prawns, cleaned
1 T ghee
2 shallots, finely chopped
1⁄2 t mustard seeds
1⁄2 t ground cumin
1⁄2 t ground coriander
1 green chilli, sliced
4 curry leaves
60 g mango, sliced
rotis or poppadoms, for serving

Method

1. Marinate the prawns for 30 minutes–1 hour in the fridge.

2. Heat the ghee in a pan over a medium-low heat and fry the shallots until golden. Remove from the pan and set aside.

3. Add the mustard seeds, cumin, coriander, chilli and curry leaves to the same pan. Cook for 2 minutes.

4. Add the prawns and cook for 4 minutes, stirring. Gently stir in the mango and shallots. Serve with rotis or poppadoms.

Find more seafood recipes here

Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistant: Bianca Strydom

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Radish-and-grape butter terrine

Golden prawn toast

Droëwors taco shells with guacamole and salsa

Droëwors rounds platter

Egusi seed butter

Prawn cocktail cups and garlic mussels with toasted baguette

Pork rillettes

Baby marrow falafel

Umfino waffles

Umbhona (roasted maize street snack)

Stovetop popcorn

Prawn chaat

Prawn chaat

Ingredients

Method