Herby spicy prawns with an easy chilli chutney – mouthwatering flavours that combine our Afghan and Guyanese food heritages
This dish is a real homage to both Josh’s Guyanese heritage and my Afghan roots. It might look a bit complicated, but we promise you it’s worth it. To make herb salt, blitz 100g of edible rock salt with the leaves from 10g of rosemary and 10g of thyme. Regular salt can be used if you don’t have herb salt.
Serves 4-6
king prawns 12, shell and heads on
fresh red chilli 1
herb salt 5 tbsp
paprika¼ tsp
cayenne¼ tsp
olive oil 100ml
lime juice of 1
Afghan naan or pitta 8 (see below)
lettuce of your choice ½, shredded