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eileen@bradleysfish.com

Barbecue Prawns with Cucumber Relish

WRITTEN BY:

Eileen

SERVES:

3-4

NUTRITION:

Rich Source of Selenium

DIFFICULTY

Easy

TIME

30 Minutes minutes

Turn up the heat with a homemade chilli paste. Mix it with lime, coriander and cucumber for a fresh relish that goes beautifully with grilled seafood.

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Method

1.

To make cucumber relish, add the water and sugar to a small saucepan and put over low heat until sugar dissolves. Set aside to cool.

2.

Use a mortar and pestle to ground peppercorns, then pound in the garlic and coriander roots. Add salt, grind for a couple of minutes, then add chilli and grind into a smooth paste.

3.

Transfer to a bowl and stir through sugar water, fish sauce, lime juice, coriander leaves, kaffir lime leaves and cucumber. Set aside.

4.

Prepare prawns one at a time (see Cook's tip below). With a small, sharp knife, make an incision from just below the head down to tail without cutting all the way through, leaving head and tail intact and mid-section shell on. Prise open shell a little to devein the prawn. Repeat for remaining prawns.

5.

Lay prawns in a flat dish and splash fish sauce over, leaving to marinate for about 10-15 minutes.

6.

Preheat barbecue plate or griddle plate on medium heat. Brush each prawn with a little olive oil. Grill prawns on hot plate for about 4 minutes, basting with coconut cream. Turn over prawns and cool for another minute or so.

7.

Pile prawns on steamed rice, top with cucumber relish, then garnish with shallots and coriander. Serve.

Shopping List

King Prawns 10-20 1kg

Ingredients

1.

16 extra large green king prawns in shells, heads and tails on

2.

60ml fish sauce

3.

60ml extra virgin olive oil

4.

4 Tbsp coconut cream

5.

Steamed rice, to serve

6.

Coriander leaves and fried shallots, to garnish

7.

Cucumber relish

8.

4 Tbsp caster sugar

9.

100ml water

10.

1 tsp white peppercorns

11.

1 clove garlic

12.

1/2 bunch coriander, leaves picked and chopped and roots cleaned

13.

1/2 tsp sea-salt flakes

14.

3 long green chillies, finely sliced

15.

2 red bullet chillies

16.

50ml fish sauce

17.

Juice of 3 limes

18.

3 kaffir lime leaves, finely shredded

19.

2 Lebanese cucumbers, peeled in strips and cut into small dice (5mm)

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Bradley’s Ltd, TA Bradley’s, Central Way, North Feltham Trading Estate, Feltham, Middlesex, TW14 0XQ

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