Book - Naturally fresh and delicious


Serves 4


  • 1 red chilli
  • 1 shallot, chopped
  • 1 garlic clove, crushed
  • 1 tsp fresh ginger, grated
  • Freshly ground pepper
  • ½ tbsp soy sauce


  • 1 tbsp groundnut oil
  • 12 large, raw prawns, shelled, approx. 500 g
  • 4 thin stems of lemongrass



  • 100 g red lentils
  • 1 tsp fresh ginger, grated
  • 150 ml coconut milk
  • ½ tsp A.Vogel Herbamare Spicy
  • ½–1 tsp curry powder, hot
  • ¼ tsp turmeric powder
  • ½ lime
  • 1 tbsp groundnut oil



1. Cut the chilli lengthways, deseed and chop. With a pestle and mortar, work into a paste with shallots, garlic, ginger, pepper, soy sauce and oil. Mix with the prawns. Lightly crush the lemongrass, make a pointed end and skewer the prawns. Leave to marinate in the refrigerator for at least 1 hour.

2. For the puree, wash the lentils and leave to drain. Cover with 200 ml cold water. Add ginger and bring to the boil. Lower the heat and leave to simmer until all the liquid has been absorbed. Mix the coconut milk, Herbamare, curry powder and turmeric. Bring to the boil and then remove the pan from the heat. Add grated peel and lime juice. Puree well in a blender. Add hot water if a thinner consistency is needed. Finally, add the oil with the machine still running.

3. Briefly cook the prawns on both sides under the grill or in a pan.

4. Warm the lentil puree slightly and serve with the kebabs.


The lentil puree can be eaten cold as a dip or as a spread for bread. Monkfish fillets, scallops or calamari can also be used in this recipe. Firm fleshed fish such as halibut, swordfish or tuna fish steaks can be marinated with only 1 stem of prepared lemongrass and grilled in one piece on both sides in the pan with 1 tbsp groundnut oil for 2 to 3 minutes.


Naturally fresh & delicious, Healthy Cooking with A.Vogel, Translated by Irene E. Robbie

*Sponsored by A.Vogel

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