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Grilled prawns in malabar coconut sauce, piled onto warm flatbreads with mango chutney and fresh herbs. The BBQ dish your guests will be asking about.
Prep: 5 mins | Cook: 20 mins | Total: 20 mins
Serves 4
1 pouch Holy Cow! Mangalore Malabar,
400g raw king prawns, peeled,
4 flatbreads,
2 tbsp mango chutney,
Small bunch fresh coriander,
1 red onion, finely sliced,
2 limes, cut into wedges
1. Marinate the prawns: Toss the prawns with half the Holy Cow! Mangalore Malabar sauce. Leave for at least 15 minutes.
2. Grill the prawns: Thread onto skewers or place directly on the BBQ grill. Cook for 2-3 minutes each side until pink and lightly charred.
3. Warm the flatbreads: Warm the flatbreads on the edge of the BBQ for 1-2 minutes.
4. Make the sauce: Warm the remaining Mangalore Malabar sauce in a small pan.
5. Build and serve: Spread each flatbread with mango chutney. Pile on the grilled prawns. Drizzle with the warm sauce, scatter with sliced red onion, coriander and a squeeze of lime.
Tip: These also work brilliantly as a starter - halve the quantities and serve as a sharing platter with drinks.
