It's mid-way through September and somehow still pleasantly warm (one of the many finer perks of living in the South). So, we decided to throw our one last "end-of-summer" barbeque hurrah. These grilled tiger prawns are guaranteed to tantalize both your guests' eyes and their taste buds. I also use this recipe on a stove-top grill in the colder months to beat those winter blues and remind myself summer is just around the corner!
The
big secret here is the mix between the far East and Southeast. The soy
sauce and masala mix really add something unique that will have everyone
saying "What is that!?". Ok, maybe not everyone...but someone did say
that to me today.
Cheers to one of our last "Summer" nights!
For Recipe (Click Read more)
(Prep time: 30 mins, Cook time: 20 mins, Serves 5-6 as an appetizer)
What you need:
- Giant tiger prawns - 20-30 fresh ones, clean and de-vein and leave the little tail part on (Let me warn you though, the sight of these prawns and all the crawly things they came with right about killed my appetite, so I got my seafood man to clean them for me)
- Masala - 2 tbsp (roast up 1-2 dried red chillies, 1 tsp poppy seeds, 1/2 tsp fenugreek, 1 tsp mustard seeds, 1 tbsp jeera (cumin) and grind coarsely) -- or you can use a pre-made masala.
- Red chilli powder - 1 tsp
- Olive oil - 1 tbsp
- Salt - 1/2 tsp
- Soy sauce, low-sodium - 1 tbsp
- Yogurt, Greek/Indian - 1 tbsp
- White pepper - 1 tsp, freshly ground
- Lime, 1 whole - half sliced, half juiced
**If you're using normal soy sauce, you can leave the salt out.
What you do:
- Put all the marinade ingredients in a ziplock bag: masala, chilli powder, olive oil, salt, soy sauce, white pepper, yogurt and lime juice.
- Mix up the ingredients good and add the shrimp.
- Refrigerate for 20-30 mins (I guess you can skip this, but I promise it makes a world of a difference).
- Heat up a grill or pan and spray with cooking spray.
- Cook the shrimp on medium/medium-high for 3-4 mins on each side.
Done! Serve with lime wedges.
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