- Serves: 4
- Cook Time: 10 minutes
- Prep Time: 25 minutes plus cooling and marinating
- Effort: easy
- 1 kg peeled large raw prawns, deveined
- vegetable oil, for frying
- 185 g watercress
- bunch of fresh coriander
- 2 red romero peppers, seeded and cut into fine strips
- 2 ripe but firm mango, peeled and cut into fine strips
For the dressing:
- 4 tbsp mango chutney
- juice of 4 fresh limes
- 4 tbsp olive oil
- pinch of cayenne pepper
- black pepper
For the tandoori marinade:
- 1 tbsp paprika
- 2 tsp ground cumin
- 2 tsp ground coriander
- 4 cloves garlic, crushed
- 3 cm piece ginger, . grated
- 2 large red chillies, deseeded and finely chopped
- 100 ml plain yogurt
- 1 1 tsp limes, grated zest only
Tips and Suggestions
Romero peppers are the sweet long, chilli-shaped peppers that are now widely available in supermarkets.
1. First prepare the dressing: Push the mango chutney through a sieve into a bowl and whisk in the lime juice, olive oil and cayenne, with salt to taste. The dressing may be made the day before, covered and chilled, and then bought to room temperature before use.
2. To prepare the tandoori marinade: In a large dry non-stick frying pan, cook the paprika, cumin and coriander seeds over a moderate heat, stirring occasionally, until they give off their aroma, but being careful not to let them burn. Transfer to a large bowl and allow to cool. Stir in the remaining marinade ingredients with salt and pepper to taste.
3. Add the prawns to the marinade, stir to coat well and leave to marinate at room temperature for 30 minutes.
4. In the non-stick frying pan, heat the vegetable oil over a medium-high heat until hot but not smoking, and then fry the marinated prawns in batches, turning them once, until nicely coloured and just cooked through. Drain on paper towel and allow to cool slightly.
5. In a large serving bowl, gently toss together the cooked prawns, watercress, coriander sprigs, peppers and mangoes with the dressing. Serve immediately.
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