Monday, 12 December 2016

Grilled Tandoori Prawns And Pineapple Salad

Grilled Tandoori Prawns And Pineapple Salad

These sweet, spicy prawns and pineapple are gorgeous with the crunchy iceberg lettuce. Make sure you scrape all the cooking juices from the baking tray into the salad, so you get all the flavour. Toast the mustard seeds in a small pan on a medium heat, until they just start to pop. Serves four.


- 1kg tiger prawns (ie about 20 prawns; defrosted if frozen), peeled but with the tails intact, and deveined

- 60g tandoori paste (see recipe)

-1 large garlic clove, peeled and crushed


-2 tbsp groundnut oil

-½ medium pineapple, peeled, cored and cut into 1cm-thick rounds

-2 tbsp lime juice, plus 1 lime, quartered, to serve

-½ large iceberg lettuce, cut into 3cm wedges

-10g basil leaves

-1 tsp mustard seeds, lightly toasted


-Put the prawns, two-thirds of the paste, the garlic, a third of a teaspoon of salt and a tablespoon of oil in a bowl, mix to coat and put in the fridge to marinate for an hour.

-Heat the oven to 200C/390F/gas mark 6. Put a ridged griddle pan on a high heat and ventilate the kitchen. Once the griddle is very hot, grill the pineapple slices in batches for about a minute each, turning them halfway. Once all the fruit is grilled and cool enough to handle, cut each slice into 10 little triangular wedges and put them in a large bowl.

-Put the prawns on the griddle and grill for a minute, turning them once halfway, until blackened on both sides. Add the prawns to the pineapple bowl with the remaining tandoori paste and a tablespoon of oil. Toss to coat, then spread out on a medium oven tray lined with baking paper, and roast for five to seven minutes, until the prawns are just cooked through.

-Spoon everything into a large bowl – make sure you get every last scrap and all the juices – then add the lime juice, a quarter-teaspoon of salt, the lettuce, basil and mustard seeds, and toss. Spoon on to a large platter (or into individual bowls) and serve at once with the lime wedges.



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