This dish is one of our most popular starters during summer at our private dining events. I'm delighted to share the recipe with you. It is a perfect addition to any BBQ.
Serves 5 people
Prawns
500g defrosted prawns
2 tbsp Thai green curry paste
2 cloves of grated garlic
2 tbsp oil
1 tsp grated ginger
½ tsp brown sugar
½ tsp salt
½ tsp ground black pepper
½ tsp ground cumin
½ tsp chili powder
Desiccated coconut to serve (optional)
Mix all the spices in a bowl, rub the prawns and marinade them for 30 minutes.
Dressing
¼ can coconut milk
¼ ripe cubed mango
2 tbsp Greek yoghurt
½ bunch fresh coriander
Juice of one lime
Mix everything with a hand blander and leave it in the fridge until needed.
Asian salad
90g vermicelli rice noodles
½ sliced red pepper
½ sliced red onion
½ sliced carrot
½ bag sliced sugarsnaps
1 tbsp dark soy sauce
1 tbsp rice vinegar
1 tbsp sesame oil
½ bunch chopped fresh coriander
Cover the noodles with boiling water and let it stand covered for three minutes. Drain and wash with cold water.
Mix the vegetables in a bowl.
Mix the soy sauce, rice vinegar and sesame oil with a balloon whisk until thick.
Combine all three parts. Add salt to taste.
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Skewer the prawns and cook them on the grill. Serve on the Asian salad drizzled with the mango dressing. Sprinkle desiccated coconut on the top of the prawns. Enjoy.
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