Alesha Dixon's spicy prawns recipe | Jamie Oliver recipes (2024)

DifficultyNot too tricky

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1. Peel the prawns, leaving the tails on, then run the tip of a knife down their backs and pull out the vein, meaning they'll butterfly as they cook. Place the prawns in a bowl.
2. For marinade 1, peel and finely grate the ginger and garlic, then add to the bowl with the chilli powder, lemon juice, mustard oil and a pinch of sea salt. Toss together and marinate in the fridge for at least 1 hour.
3. Meanwhile, mix all of marinade 2 ingredients together in a bowl with a pinch of salt. When the time’s up, mix marinade 2 into the bowl of prawns, then leave while you make the slaw.
4. Finely shred the cabbage and lettuce and place in a bowl. Finely slice and add the radishes, then finely chop and add the herb leaves. Grate in the coconut.
5. Peel the mango half, then finely slice half of it and add to the bowl, putting the rest aside for the chutney. Squeeze over the lemon juice, drizzle with 3 tablespoons of extra virgin olive oil, and toss to coat. Taste and season to perfection.
6. To make the chutney, toast the cumin seeds for a couple of minutes, then tip into a blender. Peel and add the garlic and ginger, along with the herbs (discarding any tough stalks). Deseed and add the chilli, followed by the rest of the chutney ingredients, the reserved mango and a handful of ice cubes, then blitz.
7. Melt the butter in a large pan over a medium-high heat, then add the prawns with any remaining marinade and fry for 5 minutes, or until the prawns are pink and cooked through, turning regularly.
8. Serve the sizzling prawns with the mint chutney and slaw. Delicious with dollop of raita and poppadoms, if you fancy.

Tips

To make your own hung curd, simply strain 500g of natural yoghurt through a double layer of muslin and leave it to hang for at least 3 to 4 hours, or until drained completely. It will keep happily in the fridge for up to 3 days.

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