Home > Recipes > Prawn recipes > Vivek Singh’s giant wild prawns with peanuts and coconut

Vivek Singh’s giant wild prawns with peanuts and coconut

By: Vivek Singh

Vivek Singh’s barbecued prawn recipe takes inspiration from the tandoor, an Indian clay oven, which imparts charcoal-like flavours.

Vivek Singh’s barbecued prawn recipe takes inspiration from the tandoor, an Indian clay oven, which imparts charcoal-like flavours.

Ingredients

For the marinade

For the peanut chutney

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

To make the chutney, heat the oil in a pan and very gently fry the peanuts until golden – this will happen suddenly, so keep an eye on them to make sure they don’t burn. Remove from the heat and leave to cool. Mix all the remaining chutney ingredients together and put in a blender or food processor. Whizz to a thick paste, taste and season, then set aside.
Light the barbecue. You don’t want to cook the prawns over a very fierce heat so adjust the grilling rack to raise it higher above the coals. De-vein the prawns using a very sharp knife that can cut through the shell and into the flesh but don’t remove the shell
Mix together all the ingredients for the marinade, then rub it all over the prawns. Set them aside to marinate for 10 minutes.

Cook the prawns on a not-too-hot barbecue, grilling them for 5-8 minutes on each side until they’re completely pink – if you’re using smaller prawns, 2-3 minutes on each side should do it. Remove from the barbecue, scatter with chopped coriander and sprinkle with lemon juice, then serve at room temperature with the peanut chutney – and plenty of napkins.

Nutrition: per serving

If you can’t find large African prawns, use smaller shell-on raw prawns instead, allowing a few more per person.

No barbecue? Griddle the prawns on the hob or pop them under the grill for exactly the same time.