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Home » Mains » Open Prawn Naan

Open Prawn Naan

Mains, Salad, Soup and Light Meals

Jump to Recipe Print Recipe
A warm soft naan topped with fresh salad leaves, crisp cucumber, garlicky herbed prawns and drizzled with turmeric lemon yogurt dressing – this makes a great Saturday night dinner.
Prawn and Naan Platter

Prawn and Naan Platter

At the moment this is one of my favourite Saturday night dinners. Saturday is a day when I often don’t really feel like cooking – who wants to be stuck in the kitchen while everyone else is having fun? But neither do I want to eat ‘slam it straight into the oven’ junk (well, not always!).


One recent Saturday, as I trawled through the fridge and freezer desperately trying to glean some inspiration, a bag of prawns caught my eye. I love prawns as they’re so quick and easy to cook. Dan and my youngest love them too. Sadly, my eldest hates them. I often get round this by substituting any prawns in the recipe with chorizo for her – as a result, she’s had some pretty weird dinners in the past, but as long as she’s not complaining then I’m happy.

A quick hunt through the cupboards revealed a couple of packets of naan bread but no coconut milk – my go to ingredient for a quick curry, so I had a play, and this is what I came up with.

Prawn and Naan Platter

The soft naan, warmed in the oven, makes a perfect base for food such as this and I’ve served other meals in the same way since. Topped with a few leaves for crunch and freshness, some cold crisp cucumber (which I forgot to include in the photo) and the hot garlicky herbed prawns, with the red onion, chilli and dressing sitting on top, you have a perfect Saturday night dinner. It’s even easy enough to eat in front of the T.V.

If you are not a fan of raw onion, and I am definitely not, then feel free to leave it out. However, if you’ve never soaked onion to remove its pungency before then do give it a go. You still get the crisp bite, the beautiful colour, and a little onion flavour but none of its strong acidity. If you don’t believe me then try it and see what you think. I actually like onions when they’ve been treated this way.

Prawn and Naan Platter

Open Prawn Naan

Course: Lunch, Soup and Light Dinners, Mains
Prep Time: 15 mins
Total Time: 15 mins
Servings: 2 people
Author: Anna Bloomfield
A warm soft naan topped with fresh salad leaves, crisp cucumber, garlicky herbed prawns and drizzled with turmeric lemon yogurt dressing – this makes a great Saturday night dinner.
Print Recipe

Ingredients

  • 2 naan bread (plain or garlic and coriander)

For the prawns

  • 1 tablespoon butter
  • 1 clove garlic (crushed)
  • 150 g large prawns
  • ½ lemon (zest and juice)
  • Fresh mint and coriander (1 small handful of each, finely chopped)

To assemble

  • 2 handfuls of salad leaves
  • ¼ cucumber (halved vertically and sliced into half moons)
  • ¼ red onion (optional, finely sliced)
  • turmeric and yogurt dressing
  • 1 red chilli (optional, finely sliced)

Instructions

For the naan

  • Pre-heat the oven to 200°C.
  • Roll out a long piece of kitchen foil that will wrap round both naans.
  • Briefly hold each naan under the cold running tap so that they are thoroughly wet on both sides.
  • Place them next to each other on the foil and wrap them up well so the steam cannot escape (you can wrap each naan individually if you wish).
  • Place in the oven until hot – about 8 minutes.

For the red onion

  • Place the red onion in a sieve over the sink. Pour a kettleful of boiling water over it then immediately refresh it by running it under the cold tap. Tip the onion into a bowl and leave it to soak in cold water until you are ready to use it.

For the prawns

  • Melt the butter over a medium heat.
  • Add the garlic and fry for 30 seconds.
  • Add the prawns, toss in the garlic butter, cook until prawns are pink throughout – 3-4 minutes.
  • Add the lemon zest and juice and the chopped herbs. Stir then remove from the heat.

To assemble

  • Unwrap the naans and place them on plates.
  • Top with the salad leaves, cucumber, prawns and red onion if using.
  • Drizzle over the dressing and sprinkle over some finely sliced red chilli if you wish.

Nutrition

Calories: 529kcal (26%) | Carbohydrates: 66g (22%) | Protein: 26g (52%) | Fat: 16g (25%) | Saturated Fat: 5g (25%) | Cholesterol: 213mg (71%) | Sodium: 1484mg (62%) | Potassium: 240mg (7%) | Fiber: 3g (12%) | Sugar: 6g (7%) | Vitamin A: 465IU (9%) | Vitamin C: 52.4mg (64%) | Calcium: 200mg (20%) | Iron: 2mg (11%)

Enjoyed this recipe?Check out all my recipes on Pinterest!

 

Filed Under: Mains, Salad, Soup and Light Meals Tagged Under: Salad

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Hi, I’m Anna, and this is my food blog. I love cooking. I love eating even more. It seems that wherever I go recipes jump out at me and this blog is my place to record them. They are usually quick and simple, mostly seasonal and always delicious. I hope you enjoy them as much as my family and I do. For more about me read more...

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