Chilli Garlic Masala Prawns with CousCous Salad
‘Masala’ is a term used in South Asian cuisines to describe a mixture of spices used to flavour a dish. This dish uses a garlic-based masala that echoes my wife Sohani’s Indian heritage. The taste combination of the garlic and chilli, juicy mango and a flavour blast of fresh herbs will put the sizzle in any summer entertaining you might be planning.
For the prawns:
48 large green Australian prawns, peeled, deveined and tails left on
2 tablespoons Bitton Chilli Garlic Masala or 2 tablespoons chilli and garlic, finely chopped
2 tablespoons olive oil
Sea salt, to season
For the salad:
50 g couscous
100 ml water
sea salt, to taste
1 tablespoon olive oil
1 large tomato, diced
1 red onion, finely chopped
1 mango, peeled and diced
1 bunch coriander leaves only, washed
Juice of 1 lemon
Fresh lemon wedges, to serve
Baby herbs, to garnish
Place the prawns into a large ceramic bowl and add the Bitton Chilli Garlic Masala or fresh chilli and garlic, olive oil and sea salt. Mix well to coat the prawns. Cover the bowl and place in the fridge to marinate for 2 hours or overnight.
For the salad, place a small saucepan over high heat, add water and bring to the boil. Add some sea salt to taste and a tablespoon of oil. Place the couscous in a small bowl and pour the boiling water over the top. Cover and let stand for about 5 minutes until all the water is absorbed. Fluff up the couscous with a fork, set aside in a warm place.When ready to serve, add the tomato, onion, mango and coriander to the couscous, combine well.
Pre-heat the barbecue or frying pan. Place the prawns onto the barbeque and cook for 2 to 3 minutes. Turn and cook for a further 3 minutes. Add a squeeze of lemon to the prawns when you finish cooking them.
To serve, place a mound of couscous salad on each plate, top with three or four prawns and garnish with a lemon wedge and baby herbs. You can also use an egg ring to form a neat stack.