I first came across green tiger prawns in Veerswamy in Picadilly. When I saw them on the menu I was intrigued and ceratinly was not disappointed when they arrived. They were absolutely enormous – the size of my fist, in fact – and tasted unbelievable (for a photo, pop the restaurant’s name into the search box to see my review). Our waiter told me their beautiful green coating was made from “coriander, mint, a bit of cumin” which was a broad brush stroke of an answer. I knew there had to be a little bit more to it than that but he’d been kind enough to start me off.
This was my first attempt at recreating the dish using several tiger prawns per serving rather than the two mahoosive ones Veerswamy’s dish featured. The end result was pretty accurate to the original if memory serves but the one thing I would do next time is try to get a little more chargrilled bits on them but apart from that, they were utterly divine.
14 tiger prawns, tails left on
1 handful coriander
1 handful mint
1 handful of the green part of spring onions
1/4 tsp each cumin, ground coriander and garam masala
1/4 tsp salt
1 tbsp light oil
2 tsps cornflour
1 lime, cut into wedges
1 courgette, shredded
4 soaked bbq skewers
Place the oil, herbs, spring onion, spices and cornflour in a blender and whizz until you have a fine textured marinade. Pat the prawns dry and place them in a bowl and coat thoroughly with this marinade.
To shred the courgette to go underneath the prawns, slice it longways and then run a vegetable peeler down the length of it, holding it tightly together all the while. Use one of the lime wedges and a little salt to marinade them and divide between 2 plates. At the last minute, add the salt to the prawns and marinade. The reason for this is that the salt will start to cure them if you put it on any sooner. Thread the prawns onto the skewer and chargrill or grill for 2 mins each side. Serve on the shredded courgette witha lime wedge to squeeze over.
Serves 2, generously.