Tamarind prawns with fresh coriander dressing

Tamarind, chili, fresh coriander and lime make these prawns with mint and watercress pretty irresitible to those partial to shellfish.  They can serve as a bright, fresh summer starter or part of a buffet table.

[Food made and photographed by Laura Donohue, Cottage Garden Cookery]

Tamarind, chili, fresh coriander and lime make these prawns with mint and watercress pretty irresitible to those partial to shellfish. They can serve as a bright, fresh summer starter or part of a buffet table.

[Food made and photographed by Laura Donohue, Cottage Garden Cookery]

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