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Vivek Singh’s giant wild prawns with peanuts and coconut

Name: Vivek Singh’s giant wild prawns with peanuts and coconut
Yield: Serves 4
Cuisine: Thai recipes
Ingredients: 12 large wild African prawns (from fishmongers, see tip); 50g fresh coriander, finely chopped; Juice 1 lemon; For the marinade; 2 tbsp vegetable oil; 2 green chillies, finely chopped; 2 lime leaves, finely chopped; 1 tsp each fresh chopped ginger and garlic, ground to a paste; 1 tsp salt; ½ tsp sugar; ½ tsp ground turmeric; For the peanut chutney; ½ tbsp sunflower oil; 150g unsalted peanuts, without skins (or cashews); ½ tsp red chilli powder; 3 garlic cloves; 1.5cm piece fresh ginger, roughly chopped; 2 fresh red chillies; 1 tsp salt; 1 tsp sugar; 4 tbsp coconut cream; Juice 1 lemon

By: Vivek Singh

Published: 31 Jul 14
Updated: 18 Mar 24

Vivek Singh’s giant wild prawns with peanuts and coconut

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

Try more of our barbecue recipes from around the world.

Easy
August 2014

Test kitchen approved

Serves 4
40 minutes

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

Try more of our barbecue recipes from around the world.

Nutrition: per serving

Calories: 277kcals
Fat: 18.7g (4.4g saturated),
Protein: 21.9g
Carbohydrates: 5.5g (3.1g sugars)
Fibre: 0.1g
Salt: 2.1g

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Ingredients

12 large wild African prawns (from fishmongers, see tip)
50g fresh coriander, finely chopped
Juice 1 lemon

For the marinade

2 tbsp vegetable oil
2 green chillies, finely chopped
2 lime leaves, finely chopped
1 tsp each fresh chopped ginger and garlic, ground to a paste
1 tsp salt
½ tsp sugar
½ tsp ground turmeric

For the peanut chutney

½ tbsp sunflower oil
150g unsalted peanuts, without skins (or cashews)
½ tsp red chilli powder
3 garlic cloves
1.5cm piece fresh ginger, roughly chopped
2 fresh red chillies
1 tsp salt
1 tsp sugar
4 tbsp coconut cream
Juice 1 lemon

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Method

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.

Recipe from August 2014 Issue

Nutrition

Nutrition: per serving

Calories: 277kcals
Fat: 18.7g (4.4g saturated),
Protein: 21.9g
Carbohydrates: 5.5g (3.1g sugars)
Fibre: 0.1g
Salt: 2.1g

delicious. tips

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.