Recipe courtesy of Bal Arneson
Seared Prawns with Lime with Mint and Cilantro Chutney
45 min
5 min
8 skewers
45 min
5 min
8 skewers


  • 8 large prawns, peeled and deveined
  • 2 tablespoons grapeseed oil
  • 1 tablespoon grated fresh garlic
  • 1 teaspoon fenugreek leaves
  • 1 teaspoon Spanish paprika
  • 1 teaspoon cumin seeds
  • 1/4 teaspoon cardamom seeds
  • 1 tablespoon fresh lime juice
  • Mint and Cilantro Chutney, recipe follows
Mint and Cilantro Chutney
  • 2 cups washed mint leaves
  • 1 small chile pepper
  • 1/4 cup chopped red onion
  • 1/4 cup chopped fresh cilantro leaves
  • 1 tablespoon garam masala
  • 1 teaspoon salt
  • 1/2 cup water
  • 2 tablespoons tamarind water*


Special equipment: 8 metal or wooden skewers that have been soaked in water

Poke a skewer into each shrimp through the tail and straight through the center of it lengthwise, and set aside.

Place a cast iron skillet over medium-high heat and add the oil. When it begins to get hot, add the garlic, fenugreek, paprika, cumin seeds, and cardamom seeds, and toast well, or until garlic is golden. 

Add the shrimp skewers to the pan and cook them in the spices until done, about 3 to 4 minutes each, turning frequently. Sprinkle the prawn with lime juice and serve with the Mint and Cilantro Chutney.

Mint and Cilantro Chutney

Place the mint leaves, chile pepper, red onion, cilantro leaves, garam masala, salt, water, and tamarind water in a food processor and process until smooth, like the consistency of pesto. Put into a serving bowl and serve with the Seared Prawns.

Cook's Note

*Can be found at specialty Asian and Indian markets.

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