Seared Prawns with Lime with Mint and Cilantro Chutney

By pattie_d

Ingredients

• 8 large prawns, peeled and deveined
• 2 tablespoons grapeseed oil
• 1 tablespoon grated fresh garlic
• 1 teaspoon fenugreek leaves
• 1 teaspoon Spanish paprika
• 1 teaspoon cumin seeds
• 1/4 teaspoon cardamom seeds
• 1 tablespoon fresh lime juice
• Mint and Cilantro Chutney, recipe follows
• Special equipment: 8 metal or wooden skewers that have been soaked in water
• Mint and Cilantro Chutney
• 2 cups washed mint leaves
• 1 small chile pepper
• 1/4 cup chopped red onion
• 1/4 cup chopped fresh cilantro leaves
• 1 tablespoon garam masala
• 1 teaspoon salt
• 1/2 cup water
• 2 tablespoons tamarind water*
• Can be found at specialty Asian and Indian markets.

Details

Servings 4
Cooking time 4mins
Adapted from cookingchanneltv.com

Preparation

Step 1

Poke a skewer into each shrimp through the tail and straight through the center of it lengthwise, and set aside.

Place a cast iron skillet over medium-high heat and add the oil. When it begins to get hot, add the garlic, fenugreek, paprika, cumin seeds, and cardamom seeds, and toast well, or until garlic is golden.
Add the shrimp skewers to the pan and cook them in the spices until done, about 3 to 4 minutes each, turning frequently. Sprinkle the prawn with lime juice and serve with the Mint and Cilantro Chutney.

To make the chutney:
Place the mint leaves, chile pepper, red onion, cilantro leaves, garam masala, salt, water, and tamarind water in a food processor and process until smooth, like the consistency of pesto. Put into a serving bowl and serve with the Seared Prawns.

Yield: 1 cup