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Beetroot recipes

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Citrus recipes

Grilled prawns with orange and tamarind sauce

10-15 minutes

Grilled prawns with orange and tamarind sauce

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
Woolworths garlic dough balls, for serving

For the sauce, mix:

5 ClemenGold mandarins, juiced
1 lemon, juiced
3 T tamarind paste
1 T garam masala
2 garlic cloves, 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 the garlic dough balls.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Avocado and Clemengold salad

Sticky soya chargrilled salmon skewers

Baked oranges

Easy lemon curd and granadilla meringue

Spiced citrus, star anise, cardamom pancake stack

Gluten-free orange-and-lemon hazelnut cake

Sticky orange pancakes

Naartjie-and-cardamom milk tart with candied citrus peel

Lemony squid with baby leaves and bruschetta

Grilled prawns in lime butter with pickled radish and cucumber salad

Summer tomato, beetroot and lemony ricotta quinoa salad

Grilled prawns with orange and tamarind sauce

Grilled prawns with orange and tamarind sauce

Ingredients

Method