White pepper, lime zest and coriander barbecue marinade recipe

Serve with coconut potato salad

2 tbsp white pepper 
1 tsp salt 
Small handful coriander stalks, finely chopped 
The zest of 2 limes 
oriander leaves, samphire and lime juice to serve 
500g peeled tiger prawns, threaded on bamboo skewers

Combine the marinade ingredients and rub it over the raw prawns. Wrap in clingfilm and leave to marinate for an hour. Grill in a pan or on a low-heat barbecue, until the prawns are pink and golden. For the coconut potato salad, slice one onion, two cloves of garlic and one green chilli and fry gently for 10 minutes until they are pale gold. Add 80g of desiccated or freshly grated coconut, one teaspoon of ground cumin and half a teaspoon of ground turmeric and cook for a further two minutes. Remove from the heat and place in a bowl. Add 200g yogurt, some chopped coriander and mix well. Boil some new potatoes, slice, then add to the salad and coat well with the dressing. Add lime juice to taste and garnish with blanched samphire and chopped coriander.


Beurre-Blanc© Cookery School - 2014
14 Stone Close - Worthing - West Sussex - BN13 2AU