Giant wild prawns with peanut and coconut chutney

Name: Giant wild prawns with peanut and coconut chutney
Total time: 2400 s
Yield: 4 serves
Cuisine: British
Ingredients: 12 large wild prawns; 50 g fresh coriander, finely chopped; Juice 1 lemon; 2 tbsp rice bran oil; 2 green chillies, finely chopped; 2 lime leaves, finely chopped; 1 tsp each fresh chopped ginger and garlic, ground to taste; 1 tsp salt; 1 tsp sugar; 1/2 tsp ground turmeric; 1/2 tbsp sunflower oil; 150 g unsalted peanuts without skin or cashews; 1/2 tsp red chilli powder; 3 garlic cloves; 1.5 cm piece fresh ginger, roughly chopped; 2 fresh red chillies; 1 tsp salt; 1 tsp sugar; 4 tbsp coconut cream; Juice 1 lemon

Santy Coy @chefsantycoy

Gold Coast, Australia

#seafood #bigprawns #prawns #dinner #lunch #coriander #lemon #limeleaves #greenchilli #unsaltedpeanut #coconutcream #delicious #peanutchutney

Santy Coy @chefsantycoy

Gold Coast, Australia

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Ingredients

40 minutes

4 serves

12large wild prawns
50 gfresh coriander, finely chopped
Juice 1 lemon
For the marinate:
2 tbsprice bran oil
2green chillies, finely chopped
2lime leaves, finely chopped
1 tspeach fresh chopped ginger and garlic, ground to taste
1 tspsalt
1 tspsugar
1/2 tspground turmeric
For the peanut chutney
1/2 tbspsunflower oil
150 gunsalted peanuts without skin or cashews
1/2 tspred chilli powder
3garlic cloves
1.5 cmpiece fresh ginger, roughly chopped
2fresh red chillies
1 tspsalt
1 tspsugar
4 tbspcoconut cream
Juice 1 lemon

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Steps

40 minutes

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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Santy Coy @chefsantycoy

on August 27, 2021 12:30

Gold Coast, Australia

I’m a retired chef living in the beautiful Gold Coast, Australia, with a lifelong passion for cooking and baking. Even after hanging up my professional apron, I continue to find joy in my kitchen — creating pastries, Asian-inspired dishes, and fine dining plates right at home. For me, food isn’t just about eating; it’s about creativity, comfort, and sharing love through every bite.🇬🇧 Cookpad UK Ambassador!