Serves: 6 skewers
Achiote is an important Mexican seasoning combining herbs, spices and garlic; annatto seeds are commonly used for their intense natural red colouring, and also add a mild, peppery and earthy flavour to food. This is a perfect dish for any barbecue and also works well with chicken or pork.
- 30 green king prawns, shelled, deveined and tails intact
- achiote paste:
- 2 tsp Herbie’s Annatto Seeds
- 2 tsp Herbie’s Cumin Seeds
- 2 tsp Herbie’s Black Peppercorns
- 2 tsp Herbie’s Allspice, whole
- 2 tspHerbie’s Dried Oregano
- 6 cloves garlic
- 2 tsp vinegar
- ½ tsp salt
- 2 tbsp olive oil
- mango sauce:
- 200g fresh or frozen mango
- juice of 1 lime
- 2 tbsp chopped coriander, plus extra to
- Place all dry spices in a spice blender or mill and grind until fine – the allspice berries will take a while to break down. Add garlic, vinegar and oil and mix to a paste.
- Thoroughly coat prawns in achiote and leave to marinate if possible. Thread 5 prawns onto wooden or metals skewers with the prawns in a ‘C’ shape with tail facing the same way on all.
- For mango sauce, blitz mango, lime and coriander together and season to taste.
- Heat a bbq or grill to high and cook skewers for 2 minutes each side, or until prawns are opaque.