Jamie Oliver

Alesha Dixon's spicy prawns

With mint chutney & crunchy veg slaw

Alesha Dixon's spicy prawns

Serves 2
Cooks In2H 15M plus marinating
DifficultyNot too tricky
Nutrition per serving
  • Calories
    705
    35%
  • Fat
    59.3g
    85%
  • Saturates
    16.6g
    83%
  • Protein
    22.5g
    50%
  • Carbs
    21.8g
    8%
  • Sugars
    15g
    17%
  • Salt
    4g
    67%
  • Fibre
    6.5g
    -

Of an adult's reference intake

Jamie and Jimmy's Friday Night Feast
Recipe From

Jamie and Jimmy's Friday Night Feast

By Jamie Oliver
Tap For Method

Ingredients

  • 8 large raw shell-on tiger prawns , from sustainable sources
  • 1 knob of unsalted butter
  • MARINADE 1
  • 5 cm piece of ginger
  • 3 cloves of garlic
  • ½ teaspoon red chilli powder
  • ½ a lemon
  • 2 teaspoons mustard oil
  • MARINADE 2
  • 80 g hung curd , (see intro)
  • ½ teaspoon carom seeds (Ajwain)
  • 2 tablespoons mustard oil
  • 2 teaspoons red chilli paste
  • ½ teaspoon garam masala
  • 10 g roasted gram flour (Bhuna besan)
  • 1 big pinch of kasoori methi powder , (dried fenugreek leaves)
  • SLAW
  • ¼ of a red and/or white cabbage
  • 4 radishes
  • 1 little gem
  • a few sprigs of fresh mint
  • a few sprigs of fresh coriander
  • 25 g fresh coconut
  • ½ a ripe mango
  • ½ a lemon
  • extra virgin olive oil
  • MINT CHUTNEY
  • ½ teaspoon cumin seeds
  • 2 cloves of garlic
  • 5 cm piece of ginger
  • 1 big bunch of fresh coriander
  • 1 big bunch of fresh mint
  • 1 large green chilli
  • 25 g unsalted peanuts
  • 2 heaped tablespoons natural yoghurt
  • 1 pinch of black salt
Tap For Method
Jamie and Jimmy's Friday Night Feast
Recipe From

Jamie and Jimmy's Friday Night Feast

By Jamie Oliver

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Tap For Ingredients

Method

  1. Peel and devein the prawns, leaving the tails on, then place in a bowl.
  2. For marinade 1, peel and finely grate the ginger and garlic, then add to the bowl with the chilli powder, lemon juice, mustard oil and a pinch of sea salt. Toss together and marinate in the fridge for at least 1 hour.
  3. Meanwhile, mix all of marinade 2 ingredients together in a bowl with a pinch of salt.
  4. When the time’s up, mix the marinated prawns in marinade 2 and leave while you make the slaw.
  5. Finely shred the cabbage and lettuce, then place in a bowl. Finely slice and add the radishes, then pick, finely chop and add the herb leaves. Grate in the coconut.
  6. Peel and destone the mango half, if needed – put half aside for the chutney, then finely slice the rest and add to the bowl. Squeeze over the lemon juice, drizzle with 3 tablespoons of extra virgin olive oil and toss to coat. Taste and season to perfection.
  7. To make the chutney, toast the cumin seeds for a couple of minutes, then tip into a blender. Peel and add the garlic and ginger, along with the herbs discarding any tough stalks. Deseed and add the chilli, followed by the rest of the chutney ingredients, the reserved mango and a handful of ice cubes, then blitz.
  8. Melt the butter in a large pan over a medium-high heat, add the prawns, and any remaining marinade and fry for 5 minutes, or until the prawns are pink and cooked through, turning regularly.
  9. Serve the sizzling prawns with the chilled mint chutney and the slaw. Delicious served with dollop of raita and poppadoms, if you like.

Tip

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Nutrition per serving
  • Calories
    705
    35%
  • Fat
    59.3g
    85%
  • Saturates
    16.6g
    83%
  • Protein
    22.5g
    50%
  • Carbs
    21.8g
    8%
  • Sugars
    15g
    17%
  • Salt
    4g
    67%
  • Fibre
    6.5g
    -

Of an adult's reference intake