Prawns Entertaining Indian

Indian grazing board

Name: Indian grazing board recipe
Yield: 6
Cuisine: /indian
Ingredients: Black pepper papadums (see notes), to serve; Plantain chips, to serve; Naan, to serve; 2 baby cos lettuces, leaves separated, to serve; 5 small whole dried fish (such as anchovies or jambrong – see notes); 2 large, ripe tomatoes; 2 long green chillies, pierced all over with a skewer; 4 garlic cloves; 50.00 ml finely chopped garlic chives (see notes), plus extra, to serve; 20.00 ml apple cider vinegar; 4 whole dried Kashmiri chillies (see notes), soaked in water overnight, drained, deseeded; 20 dried whole Kashmiri chillies (see notes) soaked in 100ml each apple cider and malt vinegar overnight; 1 tsp cumin seeds; 6 cloves; 1 stick cassia bark (see notes, substitute 1 cinnamon quill); 1/2 tsp peppercorns; 8 garlic cloves; 1 onion, sliced and fried until brown; 120.00ml vegetable oil; 1 1/2 tsp jaggery (see notes, substitute dark brown sugar); 100g butter, softened; 500g green large prawns, peeled (tails intact), deveined; Lime wedges, to serve; 400g paneer, crumbled; 4 leaves fresh lemon myrtle, finely chopped (substitute 1 stalk lemongrass; 1/2 tsp chilli flakes; Juice of 1 lime; 1 small green chilli, finely chopped; 1/2 tsp ground coriander; 3 garlic cloves, finely chopped

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by Helly Raichura

CHEF

Feb 05, 2025

"This is an ‘unauthentic’ concept, with some authentic and some convenient recipes. The idea is to present several nibbles that go well with wine and cocktails. Effort is lighter, but flavour is not compromised." - Helly Raichura

Recipe note: Begin this recipe a day ahead.

Black pepper papadums (see notes), to serve
Plantain chips, to serve
Naan, to serve
2 baby cos lettuces, leaves separated, to serve

Fire roasted tomato dip

5 small whole dried fish (such as anchovies or jambrong – see notes)
2 large, ripe tomatoes
2 long green chillies, pierced all over with a skewer
4 garlic cloves
2 1/2 tbs finely chopped garlic chives (see notes), plus extra, to serve
1 tbs apple cider vinegar
4 whole dried Kashmiri chillies (see notes), soaked in water overnight, drained, deseeded

Recheado prawns

20 dried whole Kashmiri chillies (see notes) soaked in 100ml each apple cider and malt vinegar overnight
1 tsp cumin seeds
6 cloves
1 stick cassia bark (see notes, substitute 1 cinnamon quill)
1/2 tsp peppercorns
8 garlic cloves
1 onion, sliced and fried until brown
1/4 cup (60ml) vegetable oil
1 1/2 tsp jaggery (see notes, substitute dark brown sugar)
100g butter, softened
500g green large prawns, peeled (tails intact), deveined
Lime wedges, to serve

Paneer dip

400g paneer, crumbled
4 leaves fresh lemon myrtle, finely chopped (substitute 1 stalk lemongrass
1/2 tsp chilli flakes
Juice of 1 lime
1 small green chilli, finely chopped
1/2 tsp ground coriander
1/4 cup (60ml) vegetable oil
3 garlic cloves, finely chopped

Yoghurt boondi dip

200g natural Greek-style yoghurt
200g sour cream
1/4 tsp ground chilli, or to taste
1 tbs toasted cumin seeds, coarsely crushed
1 tbs finely chopped mint leaves
1 1/2 cups plain boondi (fried chickpea snack, see notes)

Kalonji baby cucumbers

250g baby cucumbers, halved lengthwise
2 tsp nigella seeds
1 tbs extra virgin olive oil
Juice of 1 lime
Nasturtium flowers, to serve (optional, see notes)

Charred corn

4 corn cobs, husk peeled back and tied
200g salted butter, softened
1 tbs chaat masala (see notes)
2 tsp chilli flakes
1/2 tsp garlic powder
Juice of 1 small lime

Method

1.

For the tomato dip, preheat a chargrill pan or large heavy-based frypan over high heat. Roast fish, turning frequently, for 1-2 minutes, until fragrant and lightly roasted. Set aside. Cook tomatoes and green chilli, turning frequently, until vegetables are charred all over. Transfer to a food processor with remaining ingredients and whiz until smooth and combined. Season, transfer to a serving bowl and scatter with extra chives.
2.

For the prawns, whiz the Kashmiri chillies along with the vinegar, spices, garlic, fried onion, oil and jaggery in a food processor until a smooth paste. Add butter and whiz until combined. Transfer to a large bowl, add prawns and toss to coat. Chill for 1 hour to marinate. Heat a chargrill over medium-high heat. Remove prawns from marinade and cook, turning occasionally, for 5-6 minutes until cooked and lightly charred. Serve with lime wedges.
3.

For paneer dip, combine paneer, lemon myrtle, chilli flakes, lime juice, green chillies and coriander in a medium heatproof bowl. Season to taste. Heat oil in a small frypan over medium-low heat. Cook garlic, swirling pan frequently, for 2-3 minutes, until garlic is golden. Immediately pour over paneer mix. Stir to combine and season to taste. Transfer to a serving bowl.
4.

For the boondi dip, in a serving bowl, combine all ingredients except boondi. Season to taste and stir to combine. Just before serving, scatter with boondi.
5.

For the kalonji baby cucumbers, arrange cucumbers on a serving plate, scatter with nigella seeds and drizzle with oil and lime juice. Top with nasturtium flowers, if using.
6.

For the corn, preheat barbecue on high. Cook corn, turning frequently, for 4-5 minutes, until charred all over. Meanwhile, combine all remaining ingredients in a medium bowl. Brush grilled corn generously with spiced butter.
7.

To serve, place dips, cucumbers, corn and prawns with lime wedges as desired on a table and serve with papadums, naan, plantain chips and cos lettuce.

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Recipe Notes

Black pepper papadums, jambrong, Kashmiri chillies, cassia bark, jaggery, boondi and chaat masala are available at South Asian and specialty grocers. Garlic chives are available from Asian grocers. Edible nasturtium flowers are available from specialty grocers.