Grilled Prawns

INGREDIENTS

1kg prawns, cleaned and deveined, with the shell on.
2 tablespoons ginger garlic paste
1 tablespoon of mixed herbs
4 tbsp butter
2 tbsp chilli powder
Salt to taste
1 tsp turmeric powder
1 tsp mixed coriander and cumin powder

METHOD

• Cut prawns down the centre and rinse and drain excess water
• Add  salt on the surface of each prawn. 
• In a  bowl combine the garlic paste, butter 
• Place the butter mixture in the microwave on a high heat setting for 30-40 seconds or until the butter has melted.
• Stir the mix herbs into the butter mixture.
• Brush the surface of each prawn with the butter, garlic and herb mixture.
• Sprinkle chilli powder, coriander and cumin powder on the surface of  each prawn.
• Place the prawns into a large bowl.
• Stir in the turmeric powder and toss .
• Place the prawns (shell side facing down) on an oven proof tray.
• Grill the prawns on 180 degrees for 12-15 minutes or until the prawns have turned a golden brown color.
• Do not over cook the prawns as they will become dry.

Prawn & Chicken Pilau

INGREDIENTS

2 cups white rice
1 litre water
500 g mushrooms chopped
1/2 cup sweet corn
500g prawns (de-veined with shell removed and rinsed)
2 tablespoon fish and prawn marinade ( I use aminas marinade)
1 kg chicken fillets cut into cubes
1 tablespoon chicken dust marinade
8  tomatoes grated
2 onions
curry leaf
mint
1 tsp mustard seeds
1 green chilli
1 tsp ginger & garlic paste
2 tsp marsala
1/2 teaspoon mixed coriander and cumin powder
fresh thyme
salt to taste
1 teaspoon sugar
Yellow food colouring
1/2 cup chopped coriander


METHOD

• In a large pot stir in the rice and water.
• Cook the rice until boiling point, rinse the rice until the water runs clear.
• Add enough water to cover the rice, season with salt and cook till soft to the touch. Drain the excess water from the rice and set it aside.
• In a separate pot boil the lentils in water. Rinse the lentils, season with salt, add water and return to the stove top until cooked. Remove excess water from the lentils and set it aside.
• Add enough oil to cover the base of a medium sized pot.
• Heat the oil on a medium setting. Stir in 1/2 a finely sliced onion, sprig of thyme, curry leaves, garlic clove, green chilli, mustard seeds.
• Stir in the chilli powder, curry powder, coriander and cumin powders.
• Allow to simmer
• Add in the grated tomatoes and the remainder of the 1/2 onion, grated.
• Season with salt and sugar. Cook the chutney for 15 minutes until the tomatoes have broken down and formed a chutney.
• Remove from stove and set aside
• Marinate prawns with fish and prawn marinade.Marinate chicken with chicken dust marinade
• Fry prawns on low heat for 5 minutes and set aside
• Fry chicken until golden brown and set aside
• saute mushrooms and sweetcorn for 10 minutes and set aside
• In a large pot add half of the rice
• Add the chutney ( do not mix just create layers )
• Add the mushrooms and sweetcorn
• Add the chicken and prawns in the next layer
• Garnish with mint and coriander
• repeat process with remaining rice and other ingredients exactly like you did the first layer
• This should make 2 layers of pilau .
• Cover the pot with foil and place in oven for 30 minutes on 180°C
• remove from heat ad garnish with coriander

* best served with sour milk salad / raita