Piri Piri Tiger Prawns with Spiced Onion and Cucumber Raita

Piri Piri Tiger Prawns with Spiced Onion and Cucumber Raita

This delicious starter from the Mussel Inn menu perfectly balances the spiciness of the Piri Piri prawns with the delicate coolness of the raita.

12 large tiger prawns
2 tomatoes, deseeded and concassed
Wedges of lemon
Fresh coriander leaves to garnish

For the spiced onions
1 large onion (finely diced)
5 tablespoons of tomato ketchup
2 tablespoons mango chutney
1 chilli (finely chopped)
10g ground coriander
4 mint leaves (shredded)
Salt and pepper to season
Mix all ingredients well and refrigerate for 30 mins to infuse the flavours

For the Piri Piri flour
100g plain flour
30g paprika
30g chilli flakes
15g ground cumin
10g ground coriander
Mix all ingredients well

For the cucumber raita
½ a pot of natural yoghurt
1 clove of garlic crushed
4 mint leaves (shredded)
1/2 cucumber (deseeded and grated)
Simply mix all

1. Rinse the prawns under cold water. Then cut each one in half lengthways down to the tail and deep enough so that the prawn fans out. Add your Piri Piri flour mix to a shallow dish and mix with the tiger prawns, coating them evenly.

2. Take the prawns out of the mix and cook under a pre-heated grill or hot pan for 2-3 minutes each side. They will turn pink when cooked. Just before serving add a small amount of butter and melt with the prawns.

3. Arrange your cooked tiger prawns on the plate with a spoonful of raita in-between, with the spiced onion on top of the raita and sprinkle the cocassed tomato around. Garnish with a lemon wedge, coriander leaves and drizzle some of the flavoured butter over the prawns.