Ingredients
- 750g raw king prawns, peeled, deveined
- 1 tsp red pepper flakes
- 3 garlic cloves, chopped
- 1/4 tsp freshly cracked whole black peppercorns
- 1/4 tsp freshly cracked cumin seeds
- 1/4 tsp freshly cracked coriander seeds
- zest of 1 lime
- 2 tbsp fresh lime juice
- handful fresh coriander, chopped
- handful fresh mint, chopped
- salt to taste
- Lime wedges, to serve
For the dip:
- 1/2 cup sour cream/yogurt/mayonnaise (see notes)
- 1/4 tsp red pepper flakes
- 1 garlic, grated
- zest of 1 lime
- 2 tbsp fresh lime juice
- 2 tbsp chopped cilantro
- 2 tbsp fresh mint, chopped
- salt and black pepper to taste
- 1/2 tsp sugar *optional* (see notes)
Instructions
- Toss all the ingredients in a bowl. Leave to marinate for at least 2 hours or overnight, covered with cling film in the fridge.
- Preheat the grill on medium-high.
- Place the prawns onto the hot grill and cook for 3-4 minutes on each side, until opaque and pink in color.
- Serve these immediately with the dip.
For the dip:
- In a bowl, mix all the ingredients and store in the fridge till ready to use.
Notes
– The dip can be made with 1/2 cup sour cream, 1/4 cup sour cream + 1/4 cup yogurt or 1/4 cup yogurt + 1/4 cup mayonnaise.
– If you prefer your dip to have a slight sweetness to it, do add the sugar.
- Cuisine: Fusion