King Prawns in saffron almond sauce

Vivek Singh

Vivek Singh

24th September 2013
Vivek Singh

King Prawns in saffron almond sauce

King Prawns in saffron almond sauceServes 4


  • Prawn
  • 800g 1 ¾ raw, headless king prawns, shell on
  • 1 Tablespoon vegetable or corn oil
  • Marinade
  • 1 Teaspoon ginger paste
  • 1 Teaspoon garlic paste
  • ¼ Teaspoon ground turmeric
  • 1 Teaspoon salt
  • ½ Teaspoon finely ground white pepper
  • Saffron almond sauce
  • 75g/3oz/3/4 cup blanched almonds
  • 100g/4oz/1 cup cashew nuts
  • 2 Tablespoons ghee or clarified butter
  • 1 Bay leaf
  • 2 Green cardamom pods, crushed
  • 1 onion, finely chopped
  • 1cm/1/2 Inch piece of fresh ginger, finely chopped
  • 1 Green chilli, finely chopped
  • ¼ Teaspoon ground turmeric
  • 4 Tablespoons fish stock or water
  • A small pinch of saffron strands, infused in 2 tablespoons warm milk
  • 1 Teaspoon salt
  • ½ Teaspoon sugar
  • 2 Tablespoons single cream
  • A pinch of garam masala
  • Second marinade
  • 2 Tablespoons Greek yoghurt
  • 2 Tablespoons single cream
  • A pinch of saffron strands, infused in 2 tablespoons warm milk
  • 1 Teaspoon mace and cardamom powder
  • ½ Teaspoon salt
  • ¼ Teaspoon royal cumin seeds (or black cumin seeds)


Peel the prawn, leaving the tail shell intact, then de-vein them by making a shallow cut along the back and lifting out the dark intestinal vein with the point of a sharp knife. Place the prawns in a bowl, mix in all the ingredients for the first marinade and set aside for 10 minutes.
Heat the oil in a large, heavy-based frying pan, add the prawns and sear quickly so they curl up. Remove from the heat immediately and set aside to cool.
For the sauce, put the almonds and cashew nuts in a pan, add enough water to cover and bring to the boil. Simmer until soft and then drain. Blend to a smooth puree with a little water in a food processor or blender.
Heat the ghee or clarified butter in a heavy-based pan, add the bay leaf, crushed cardamom and onion and sauté until the onion is golden. Add the ginger and green chilli and sauté for 1 minute, then add the turmeric and sauté for about a minute longer, until everything becomes bright yellow. Add the almond and cashew puree and cook, stirring frequently for 3-5 minutes. Add the fish stock or water and simmer for 2-3 minutes, until the sauce turns glossy. Stir in the saffron infusion and cook for 1 minute. Stir in the salt and sugar, followed by the cream and garam masala. If the sauce is too thick, dilute it with a little more fish stock or water. Remove from the heat and keep warm.
Mix together all of the ingredients for the second marinade and dip the prawns in it. Thread the prawns n bamboo skewers, piercing the skewer through the tail of each prawn and taking it out through the tip of the head. Cook for 5-6 minutes in an oven preheated to 200degrees/400F/gas mark 6. Divide the sauce between 4 serving plates. Remove the prawns from the skewers, place on top of the sauce and serve.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.