8 cloves garlic, chopped
1 c extra virgin olive oil
24 good-sized prawn, peeled and de-veined
1 c white wine
2 tb lemon juice
1 tsp salt
Marinate garlic and oil together overnight in the fridge.
Arrange prawns in a single layer in a large baking dish and pour over all the other ingredients. Cover with foil and bake at 220’C for about 7 mins. Garnish with chopped parsley.
No-brain yet delicious version of a classic.
1 large fresh kaffir lime leaf
1 small red chilli, chopped
zest of 1 lemon
1/2 tin coconut cream
1 clove garlic, crushed
juice of 1/2 lemon
slosh of fish sauce
large prawns, shelled and de-veined
fresh coriander, finely chopped
Pound first 3 ingredients in a mortar until well-bruised, combine with the rest. Marinade prawns in this for at least an hour. Thread prawns onto skewers and cook on a dry hottish griddle until firm and juicy, basting with a little more marinade as you go. Sprinkle with coriander and serve.
2-10 dried hot red chillies, crumbled
6 candlenuts or 8 cashew nuts
90 g shallots, chopped
1 tsp shrimp paste
450 g prawns, peeled and de-veined, patted dry
5 tb vege oil
2 tb tamarind paste (or 4 tb lime juice)
1/2 tsp salt
2 tsp sugar
Soak chillies and nuts in 5 tb water for 1 hour. Put all in food processor with shallots and shrimp paste and blend to a smooth paste, adding more water if needed.
Stir-fry paste mix in oil over high heat in a wok for 1 minute, turn heat to medium and continue another 2 minutes. Turn heat up again and add prawns, cook 1 minute. Lower to medium and add tamarind, salt and sugar. Cook a little longer.
There is plenty of strong sauce here – bulks out well with courgettes, aubergines, carrots etc. added before prawns.
Source: Madhur Jaffrey ‘Middle Eastern Cooking’