Prawns with Cardamom and Saffron Dipping Sauce

Ingredients:

For the cardamom and saffron sauce:

1 tablespoon light olive oil
6 spring onions, trimmed and finely chopped
Salt and freshly ground black pepper
1 teaspoon cardamom pods, lightly crushed
1/4 teaspoon saffron strands, scant
250ml coconut milk
1 tablespoon lemon juice
150g full-fat Greek yoghurt
1 tablespoon coriander, finely chopped

For the prawns:

2 tablespoons light olive oil
Juice of 1/2 lemon
1 green chilli, deseeded and finely chopped
1 teaspoon cumin seeds, lightly toasted
1 tablespoon fresh coriander, finely chopped
400g large prawns, cooked and peeled (leaving on tails is optional)
Chicory leaves, to serve

Method:

1. To make the sauce, heat the oil in a saucepan.

2. Add the spring onions and a pinch of salt, then gently saute for four to five minutes. Add the cardamom pods and saffron, and cook for one minute.

3. Pour in the coconut milk. Bring to the boil, turn down the heat and simmer for five minutes.

4. Leave to cool, then pour through a sieve into a mixing bowl, pressing down with the back of a spoon to extract as much liquid as possible from the onions and spices.

5. Stir in the lemon juice, Greek yogurt and coriander. Taste and season with salt and pepper.

6. To make the prawns, mix together the oil, lemon juice, chilli, cumin seeds and coriander in a large bowl. Add the prawns and mix well.

7. Thread four to five prawns each on six skewers. Serve with a few chicory leaves. Drizzle the sauce over the prawn skewers or leave in a small dipping bowl on the side.

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