Ingredients
24 King prawns 16/20
2 dl or 6.7 fl oz Olive oil
10 gr or 0.35 oz Baharat spices
Fresh coriander
400 gr or 14 oz cooked hand rolled couscous (pearl couscous)
5 cl or 1.7 fl oz Cameroon Mango Vinegar BELBERRY
75 gr spiced mango chutney BELBERRY
200 gr leek
- Heat your grill pan. Mix the olive oil with the Baharat spices. Pass the prawns through it and grill until it’s crispy.
- Let simmer the leek for about +- 10 minutes.
- Mix the lukewarm couscous with the vinegar and the rest of the olive oil and keep warm.
- Spoon the couscous and divide the chutney over it
- Finish with the king prawns, some wafer-thin leeks and coriander.
