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Chilli prawns and coriander polenta
Serves 2-4 Starters and mains
Ingredients
- 500g raw, peeled and deveined tiger prawns
- 4tbsp vegetable oil
- 1 each red, green and yellow pepper, deseeded and chopped into 1.5cm dice
- 1tsp green chilli paste
- 1tsp garlic paste
- ½tsp garam masala
- 2tbsp ketchup
- 4tbsp tamarind sauce
- lime wedges (optional), to serve
For the salsa
- sliced and washed well
- 150g cherry tomatoes, quartered
- large handful coriander, chopped
- juice 1 lime
- 2tbsp extra virgin olive oil
For the polenta
- 500ml good-quality vegetable or chicken stock
- 120g quick-cook polenta
- 20g butter
- large handful coriander, chopped
Method
Put all the ingredients for the salsa in a bowl, mix well and set aside.
For the polenta, pour the stock into a pan, bring to the boil and season with salt. Tip in the polenta, whisk continuously to ensure there are no lumps and cook for 5–6 minutes until it is smooth and creamy.
Meanwhile, split the prawns them to cook faster. Heat the oil in a frying pan or wok, add the diced peppers and onion and stir-fry over a high heat, then add the chilli, ginger and garlic pastes along with the prawns
and cook until the prawns become pink. Add the garam masala, ketchup and tamarind sauce and mix well.
Finish the polenta by stirring in the butter, adding a splash of hot water if it is too firm, and sprinkling the chopped coriander over, then taste and add more salt if needed.
Ladle the polenta into a serving bowl, spoon the prawns over, then pile the salsa on top and serve with extra wedges of lime, if using, to squeeze over.
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