Quick and easy curried prawns make a great starter or can be served with rice as a main. The cucumber relish adds a cool touch to the spicy flavours
2 tbsp curry powder
1 tbsp coriander seeds, crushed
2 whole mild red chillies, finely chopped
2 tbsp vegetable oil
600g raw shell-on jumbo king prawns
For the relish:
2 tsp fish sauce
1 tsp sesame oil
1 whole mild red chilli, finely chopped
juice of 1 lime (or 2 if one doesn’t yield much juice)
2 tsp palm sugar (or brown sugar)
2 tbsp chopped coriander
3 spring onions, finely chopped
Put the curry powder, crushed coriander seeds, chilli and oil into a large bowl along with some salt and pepper. Mix well then add the prawns. Toss to coat them in the marinade then cover and leave in the fridge for at least 1 hour.
Cut the cucumber in half lengthways and scoop out the seeds with a teaspoon and then slice it fairly thinly. Put the cucumber in a bowl with the fish sauce, sesame oil, chilli, lime juice, sugar, coriander and spring onions. Mix well and chill in the fridge before serving.
When ready to cook, barbecue the prawns over a high heat for 2-3 minutes each side until they turn pink. Alternatively, cook indoors in a griddle pan or large frying pan. Serve with the relish.