Ingredients
For Jumbo Prawns:
6
large jumbo prawns, cleaned, deveined
1
lbs regular U/16 prawns
½
cup of lemon juice
½
tsp cumin powder
1
tsp lemon zest
1
tsp sea salt
1
tsp fresh ground pepper
1
tsp Noor Oil
For Chickpea Salad:
2
cups cooked chickpeas
1
cup fresh sweet corn
1
tsp cumin powder
½
tsp chili powder
¼
cup of lemon juice
1
med tomato (seeded, finely diced)
1
med red bell pepper (chopped)
1
med green bell pepper (chopped)
1
med yellow bell pepper (chopped)
2
tbsp red onion (chopped)
1
green chilli (seeded and diced)
2-3
tbsp tamarind chutney
2
tbsp coriander (chopped)
For Tamarind Chutney:
200
gms tamarind
1
tsp salt
1
tsp red chili powder
1
tsp cumin powder
½
cup brown sugar
1
tbsp white sugar
Salt and pepper to taste
Preparation
Introduction:
This is a great and nutritious appetizer that brings a pleasant cheer to anyone who prepares and eats it.
Steps Involved:
For Tamarind Chutney:
First soak tamarind in boiling water and keep it moist for 10 minutes.
Using a hand blender, puree the tamarind and water and run it through a sieve.
Note: Try to remove all seeds possible when using the blender.
Using the back of a spoon push through the sieve and extract pulp. Place the tamarind pulp into a small sauce pan on low temperature adding salt, chili powder, cumin powder, brown and white sugar.
Mix thoroughly, simmer for 8 to 10 minutes until thick and set aside to cool before serving at room temperature.
For Chickpea Salad:
Combine all ingredients in a medium non-reactive bowl. Season to taste and refrigerate.
For Grilled Jumbo Prawns:
Combine prawns with lemon juice, lemon zest, salt, Noor Oil, and cumin powder. Refrigerate for 30 minutes.
Then heat up the grill or grill pan to a medium high temperature.
Coat with Noor Oil and grill prawns for 2-3 minutes on each side, the prawns are fully cooked when the color turns to a pinkish/orange color.
Suggestions:
Serve on top of the chickpea salad and enjoy along with the tamarind chutney.