Tandoori Prawns with Apple Salad from the Kenwood Inn and Spa

Kenwood InnFebruary marks the beginning of prawn fishing season off the California coast. What better way to enjoy the local abundance of Poseidon’s bounty and celebrate the unseasonably gorgeous warm February weather than with some time outside on the grill. Recipe contributor and Sonoma Chef Jon Mortimer of the Kenwood Inn and Spa has offered up his recipe for Tandoori Prawns with Apple Salad to awaken your taste buds for the coming Spring.

Chef Jon Mortimer is a Certified Executive Chef and adjunct Professor at the Boise State University School of Culinary Arts. In addition to apprenticing in Norway and Italy, Chef Mortimer has authored the cookbook The Idaho Table and his Idaho restaurant has received the prestigious Award of Excellence from Wine Spectator. Chef Mortimer also serves KBCI’s “Culinary Tip of the Day” correspondent. Check out Jon’s blog for more grilling tips and recipes.

Whether you seek to satisfy your stomach with an Italian-inspired meal or treat yourself to a weekend getaway of relaxation and massage, Kenwood Inn is the choice wine country destination for indulgences of the palette and the body. Try out Tandoori Prawns with Apple Sauce on your grill this weekend and shop Outdora now for all your grilling needs.

Tandoori Prawns with Apple Salad

Serves 4

For the shrimp:

12 Mexican white prawns (U12 size)
1 cup plain yogurt
1 tsp. curry powder
1/2 tsp. honey
4 – 6 inch bamboo skewers soaked in water

Method: In a glass bowl, combine all ingredients except the prawns and skewers. Refrigerate overnight to allow the flavors to combine. Pre-heat the grill to medium high heat and season with an oiled grill rag. Place the prawns in the yogurt mixture and toss them so that they are coated thoroughly. One each skewer weave three prawns through the head and tail. Grill them for two minutes on each side or until they are just barely cooked through.

For the apple salad:

2 granny smith apples, peeled, cored and fine julienned
1/2 red bell pepper very fine julienne
1 Tbs. apple cider vinegar
1 Tbs. lemon juice
1 tsp. sugar
1 tsp. ground cumin
1/2 tsp. cayenne pepper
1/2 tsp. sea salt
1 Tbs. extra virgin olive oil
1 Tbs. whole cilantro leaves

Method: Combine all ingredients except the cilantro leaves in a glass bowl and allow to marinate for sevearl hours prior to serving. To serve, lay the prawn skewer over a 1/2 cup pile of the apple salad and garnish with the cilantro leaves.

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