There is nothing I love more than a summer barbecue. There’s never enough opportunity to have them with our short-lived warm seasons which is all the more reason to seize the moment when we’re graced with sunshine. Over the past year or so, I’ve reduced my red meat consumption quite significantly (for ethical reasons more than anything!) and replacing barbecue meat with juicy black tiger prawns seemed like a great substitute. I opted to keep half the shell on as I feel like it holds in so much more of the spicy, sticky marinade that way. While not strictly a traditional Bengali dish, nothing speaks of a deshi summer as much as coconut and mustard blossoms!
Recipe by Thahmina | www.goldentiffin.co
Cooking Time: 30 mins
Serves: 5-6 generous portions
Ingredients
- 400g raw tiger prawns, head removed and gutted
- Pinch of salt and pepper, to taste
- 3-4 cloves garlic, minced
- 3 tsp olive oil
- 3 tsp chili flakes
- 3 tsp fresh mint leaves, chopped finely (alternatively a tsp of mint sauce will do)
- 3 tsp fresh coriander, chopped finely
- 3 tsp kasundi (Bengali mustard sauce)
- 3-4 tbsp desiccated coconut
- 2 tsp honey
- ½ tsp turmeric
- Juice of ½ a lime
- 2 tsp soy sauce (optional)
Method
Prepare the prawns by removing the head, gutting by scoring down the back and removing the intestine and peel half the shell back, leaving the tail alone. Alternatively if you go to a local fishmonger, they will happily do this all for you.
Sprinkle the prawns in salt to draw out excess water inside. Leave for 5-10 minutes before rinsing and leaving aside.
In a mixing bowl combine all the marinade ingredients together. Adjust the taste as you go along and add a little at a time.
Coat the cleaned prawns in the coconut and kasundi mix, tossing to ensure an even spread.
On a barbecue grill (or dry griddle pan), spread the prawns across evenly and cover to ensure the steam penetrates. After 2 minutes, turn the prawns over and repeat the step on the other side.
Use the leftover marinade that remains in the bowl and do a final coat. This will create a spicy sticky film that is just irresistible.
Use the leftover marinade that remains in the bowl and do a final coat. This will create a spicy sticky film that is just irresistible.
Remove from the grill and serve immediately.