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Prawns with Cucumber Raita
Recipe by Blue Team
Succulent spiced prawns served on a minty cucumber raita sauce; this Indian entrée is sure to wow a crowd!
- Steps
- Ingredients
Ingredients
Cucumber Granita
Pickled Cucumber
Fresh Cucumbers
Prawns
Coconut Yoghurt
To taste
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Steps
- For the Cucumber Granita, peel 1 cucumber then chop both into quarters and place in a blender. Add mint leaves and process on high speed until liquid. Add lime and salt and pulse to combine.
- Pour through a fine sieve into a shallow tray and place in freezer. Once frozen firmly but not solid, use a fork to scrape the surface into crystals. Return to the freezer until needed.
- For the Pickled Cucumber, place the vinegar, water, sugar and salt, and spices in a pot over medium heat. Stir and heat through until the sugar and salt has dissolved. Place in the fridge to cool.
- Add cooled pickling liquid over the cucumber and place in fridge.
- For the Fresh Cucumbers, finely dice the cucumber and add a generous pinch of salt to taste. Set aside in the fridge.
- For the Prawns, peel and devein the prawns. Place into a bowl and add the remaining ingredients. Mix well then set aside.
- When ready to cook, heat a large frypan over medium high heat. Add the prawns and cook until golden brown, for 3 minutes on each side.
- For the Coconut Yoghurt, combine ingredients in a bowl and set aside.
- To serve, place a spoonful of Coconut Yoghurt in the centre of each serving plates. Use the back of spoon to create a well in the centre. Place a teaspoon of granita in the centre. Arrange prawns over the top, sprinkle with fresh cucumbers and arrange 3 slices of pickled cucumber on the side. Garnish with fennel fronds.
