Giant Wild Prawns With Peanut And Coconut Chutney

Hey everyone, hope you're having an incredible day today. Today, we're going to make a distinctive dish, Giant wild prawns with peanut and coconut chutney. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Giant wild prawns with peanut and coconut chutney, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Giant wild prawns with peanut and coconut chutney delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Giant wild prawns with peanut and coconut chutney is 4 serves. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Giant wild prawns with peanut and coconut chutney estimated approx 40 minutes.

To get started with this recipe, we have to prepare a few ingredients. You can have Giant wild prawns with peanut and coconut chutney using 22 ingredients and 6 steps. Here is how you can achieve that.

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Ingredients and spices that need to be Make ready to make Giant wild prawns with peanut and coconut chutney:

1. 12 large wild prawns
2. 50 g fresh coriander, finely chopped
3. Juice 1 lemon
4. For the marinate:
5. 2 tbsp rice bran oil
6. 2 green chillies, finely chopped
7. 2 lime leaves, finely chopped
8. 1 tsp each fresh chopped ginger and garlic, ground to taste
9. 1 tsp salt
10. 1 tsp sugar
11. 1/2 tsp ground turmeric
12. For the peanut chutney
13. 1/2 tbsp sunflower oil
14. 150 g unsalted peanuts without skin or cashews
15. 1/2 tsp red chilli powder
16. 3 garlic cloves
17. 1.5 cm piece fresh ginger, roughly chopped
18. 2 fresh red chillies
19. 1 tsp salt
20. 1 tsp sugar
21. 4 tbsp coconut cream
22. Juice 1 lemon

Steps to make to make Giant wild prawns with peanut and coconut chutney

1. 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.
2. 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.
3. 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
4. Mix together all the ingredients for the marinade, then rub it all over the prawns. Set them aside to marinate for 10 minutes.
5. 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.
6. 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.

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