Alfred Prasad's prawn skewers with tomato chutney and roast peppers

Alfred Prasad's prawn skewers with tomato chutney and roast peppers recipe

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These delicious prawn skewers are quick and easy to prepare and go fantastically with this slightly spicy tomato chutney and roasted peppers. A healthy and impressive dinner that won’t fail to impress! See method

  • Serves 4
  • 30mins preparation time, 30mins cooking time plus 50mins to marinate and chill
  • 181 calories / serving

Ingredients

    For the prawn skewers

    • 12 king prawns, cooked and peeled
    • 1 lime, juiced
    • 2 tbsp gram flour
    • 45g (3 tbsp) Greek yogurt
    • 1 tbsp paprika
    • 1 tbsp ginger-garlic paste
    • 1 lemon, juiced
    • 30ml (2 tbsp) vegetable oil
    • 1 pinch of salt

    For the tomato chutney

    • 200g (7oz) tinned chopped tomatoes
    • 1 tsp tomato paste
    • 1/4 tsp mild chilli powder
    • 1/2 tsp caster sugar
    • 15ml (1 tbsp) white wine vinegar
    • 15ml ((1 tbsp) olive oil
    • 1 pinch salt

    For the roast peppers

    • 1/2 green pepper
    • 1/2 red pepper
    • 1/2 yellow pepper
    • 8ml (1/2 tbsp) olive oil

Each serving contains

  • Energy

    750kj
    181kcal
    9%
  • Fat

    12g 17%
  • Saturates

    2g 10%
  • Sugars

    7g 7%
  • Salt

    0.7g 11%

of the reference intake
Carbohydrate 11.5g Protein 54g Fibre 3.1g

Method

  1. In a bowl combine the prawns, lime juice and salt and get your little helpers to mix everything together so the prawns are well coated. Leave to marinate for at least 30 minutes.
  2. Over a low heat warm the vegetable oil in a pan. When hot, add a tablespoon of gram flour and stir this continuously until it begins to turn a light golden brown (around 1-2 minutes). Leave to cool.
  3. Get the kids to mix together the paprika, yogurt, ginger-garlic paste and 1 tablespoon of gram flour paste in a bowl.
  4. To this add the prawns and leave in the fridge for 20 minutes.
  5. To make the tomato chutney add the tinned tomatoes to a warm pan with a little olive oil and gently fry for 20 seconds.
  6. To this add the tomato paste, chilli powder, sugar, white wine vinegar and salt.
  7. Leave to simmer for 15 minutes allowing the pan to begin to dry. When this happens remove from the heat and leave to the side.
  8. Place the peppers under a hot grill. The skin will start to blacken, as this happens turn the peppers to cook them evenly. When evenly charred, wrap in cling film and place in the fridge.
  9. When totally cool peel of the blackened skin and roughly chop the peppers into 5cm pieces. Place these in a bowl and add olive oil.
  10. Get the kids to thread the prawns onto skewers (three on each). Place under a very hot grill for 1-2 minutes, then turn over and cook for another minute.
  11. Plate up the prawns and serve with the peppers, chutney, some steamed rice and a squeeze of lemon juice.

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