Butter Prawn ‘Nachos’

These butter prawn nachos change the game – super quick and easy to reheat during half time, and best enjoyed with an ice cold Pepsi MAX.

Done in 1 hour

Serves 4

Dish by Spencer Lengsfield

Ingredients

for the prawn marinade

200gjumbo king prawns, raw

3 tbspgreek yoghurt

1 tspred chilli powder

1 tspgaram masala

1 tspground cumin

1 tbspginger garlic paste

1 tspsugar

1lemon, juiced

Salt and pepper, to taste

for the sauce

1onion, diced

3 clovesgarlic, minced

1 tbspginger paste

2 tspground coriander

2 tspground cumin

2 tspgaram masala

1 tbsptomato paste

400gchopped tomatoes

1 tspsalt

2 tspsugar

200mldouble cream

to serve

2naan, cut into triangles

Vegetable oil, for frying

1/2red onion, pickled

Fresh coriander, roughly chopped

Greek yoghurt

Salt and pepper, to taste

Pepsi MAX, ice cold

Rich, creamy butter prawn curry served with crispy naan triangles, pickled onions, and yoghurt. Name a better combination! Plus, all the ingredients are available on Amazon Fresh!

Method

Whisk together all the prawn marinade ingredients, then add the prawns. Leave to sit while you prepare the sauce.

For the sauce, add oil to a large pot on medium heat. Add your diced onion and sprinkle with a pinch of salt. Saute until the onions have softened and are beginning to brown. Add the ginger and garlic and cook for 1-2 mins. Then turn down the heat, add your spices, followed by the tomato paste. Allow both to toast and become fragrant.

Once the spices have toasted, add the chopped tomatoes, salt, and sugar. Fill the tomato can with water and tip that in too. Allow to simmer and reduce for 15 mins.

Arrange the marinated prawns on a baking tray, then pop under the grill at 250 C until charred and cooked through - this should just take a few mins.

Once the sauce has thickened, tip in the cooked prawns with all of the tray juices. Stir through and then pour in the double cream.

Grab a large pot on high heat, and add vegetable oil 1 inch up the side. Heat to 180 C, then add the naan triangles. Fry until golden brown and crispy, then immediately season with salt

Build the nachos - fried naan triangles, then the butter prawn curry. Finish with blobs of yoghurt, pickled onion, and fresh coriander. Enjoy!

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Spencer Lengsfield

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Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.