for 4 person

Dip

2 tbsp	olive oil
1 tbsp	hot curry powder
1 tsp	coriander
1	garlic clove, finely chopped
1 pinch	cinnamon
1 tsp	salt
1	sweet potato
1	lime
100 g	sour single cream

Prawns

8	raw jumbo prawns, peeled except for tail (organic) (approx. 300 g)
2 stick	lemongrass, halved lengthwise
½ tsp	salt

How it's done

Dip

Mix the oil with all the other ingredients up to and including the salt, transfer to 2 sheets of aluminium foil. Place the potatoes face down on top, wrap well in the foil.

Charcoal/gas/electric barbecue: Cover and grill the potatoes over/on a medium heat (approx. 200 °C for approx. 15 mins. on each side. Remove the potatoes from the grill, increase the heat to 240°C.

Allow the potatoes to cool, scoop out the flesh with a spoon, puree with ½ of the lime zest, the lime juice and the sour single cream.

Prawns

Pierce the prawns in the middle with a toothpick, thread the prawns onto the lemongrass skewers, season with salt and the remainder of the lime zest. Grill the prawns over/on a very high heat (approx. 240 °C for approx. 2 mins. on each side, serve with the dip.

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