- Serves: 4
- Prep: 15 minutes
- Cook: 30 minutes
- Difficulty: Easy
2 tbs vegetable oil
1 tbs curry paste
1tsp tomato purée
100ml white wine or vegetable stock
Juice of half a lemon
1 tbs apricot jam
2 tsp caster sugar
3 tbs white wine vinegar
A handful of mint leaves chopped
Add some chopped red chilli if you want a little more heat and colour.
Scoop the prawns up with poppadoms as a great snack or take on a picnic. A large soft roll stuffed with the prawns is a great sandwich served alongside a cold beer or a glass of Riesling.
- In a saucepan heat the oil and add the curry paste and tomato purée and cook over a gentle heat for five minutes.
- Add the white wine and bring to the boil, then cook on a very low heat for a further three minutes.
- Remove from the heat and allow to cool.
- Put the mayonnaise into a bowl and whisk in the cooked curry mixture, along with the lemon juice and apricot jam. Add salt if needed and more lemon if you wish.
- Then mix in the pawns and keep in the fridge until needed.
- Separately, finely slice the cucumber and toss it in some table salt and leave for twenty minutes in a colander to drain.
- Then rinse in cold running water for fifteen minutes or until no longer salty. Squeeze them dry and put in a bowl with the sugar, vinegar and mint, mix well and cover until needed.
- To serve put the prawns in a bowl and in separate bowls serve the cucumber salad and poppadoms.
If you want to dress it up further strips for spring onion, coriander and or chilli strips can be scattered over the Coronation prawns.