Avocado recipes

Tempura prawn, avocado and melon salad

10 minutes

Ceviche recipes

Peppadew-prawn ceviche

Paella recipes

Traditional paella

30 minutes

Cheat recipes

Cheat’s paella

25 minutes

Italian recipes

Pan-fried prawns with Italian herb pesto and rosmarino

10 minutes

Chilli recipes

Strawberry and prawn crystal rolls with chilli-pomegranate and coconut dipping sauces

Citrus recipes

Harissa prawn salad

5 minutes

Braai recipes

Chermoula prawn salad

20 minutes

Curry recipes

Creamy prawn curry

30 minutes

Coconut recipes

Oriental-style prawn laksa

1 hour

Asian recipes

Japanese maki rolls with miso-tofu soup

20 minutes

King prawns, butterflied and basted in lemon and butter

10–15 minutes

King prawns, butterflied and basted in lemon and butter

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 10–15 minutes

Ingredients

30 g butter
500 g unshelled Mozambican prawns, deveined and butterflied

For the sauce, mix:

5 ClemenGold mandarins, juiced
3 T tamarind paste
1 T garam masala
2 cloves garlic, finely chopped
2 t ginger, grated
30 g coriander, roughly chopped
2 spring onion, roughly chopped
1 t salt

Method

Heat the butter on a large flat grill over a hot fire.

Fry the prawns for 10 to 12 minutes until the shells turn pink in colour and the prawns are cooked through.

Toss the prawns in the sauce and serve with blanched broad beans and grilled nectarines.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Tempura prawn, avocado and melon salad

Peppadew-prawn ceviche

Traditional paella

Cheat’s paella

Pan-fried prawns with Italian herb pesto and rosmarino

Strawberry and prawn crystal rolls with chilli-pomegranate and coconut dipping sauces

Harissa prawn salad

Chermoula prawn salad

Creamy prawn curry

Oriental-style prawn laksa

Japanese maki rolls with miso-tofu soup

King prawns, butterflied and basted in lemon and butter

King prawns, butterflied and basted in lemon and butter

Ingredients

Method