Vivek Singh, renowned chef and owner of famed Indian restaurant, The Cinnamon Club in London shares his recipe with us. Ingredients: 8 large wild African prawns (more if the prawns are smaller) 1T vegetable oil 1 quantity of peanut chutney 50g fresh coriander, finely chopped Juice of 1 lemon For the marinade: 2T vegetable oil 2 green chillies, finely chopped 2 lime leaves, finely chopped 1t ginger and garlic paste 1t salt 1/2t sugar 1/2t ground turmeric Directions: Slice each prawn lengthways, with the head and shell still on. With the point of a sharp knife remove the dark intestinal vein that runs down the back, then pat the prawns dry on kitchen paper. Mix together the ingredients for the marinade, then rub them all over the prawns and set aside to marinate for 10 minutes. Cook the prawns on a low braai, grilling them for six to eight minutes on each side. Alternatively, heat the oil in a large frying pan on a high heat and sear for three minutes on each side, then transfer them to a baking tray and roast in an oven preheated to 180°C for six to eight minutes, until the prawns are done. Remove from the braai or oven, sprinkle with coriander and lemon juice and serve with peanut chutney. Serves 4 Catch Vivek Singh at the Durban Good Food & Wine Show from 8 August to 11 August 2013. For more information, visit goodfoodandwineshow.co.za.