Sharing is caring, especially when it comes to food! Easy and simple dishes are the best for parties or family gatherings. These grilled garlic and tamarind prawns are a perfect example – they taste amazing and leave more time to enjoy with your guests.
Cooking time: 30 minutes including prep
Serves 2 (multiply ingredients for more servings)
EQUIPMENT
- Baking tray
- Mixing bowl
- Scissors
- Tongs
INGREDIENTS
For the garnish:
- 2 spring onions, finely chopped
- 2 red chilli peppers, thinly julienned
- 1 lime, sliced in half, then pan-charred
For the prawns:
- 12 Tiger prawns with heads and shells on, deveined
- 1 tbsp fish sauce
- 2 tsp granulated sugar
- 2 tbsp sesame oil
For the sauce:
- 2 tbsp soy sauce
- 2 tbsp tamarind paste
- 2 tbsp sweet chilli sauce
- 3 tbsp sesame oil
- 1 tsp garlic powder
- 1 tsp crushed black peppercorn
- 4 tbsp warm water
Method
- Wash and de-vein the prawns. Make a shallow cut along the back, remove the vein then rinse. This allows for the seasoning to soak in and also allows the prawns to cook faster.
- Dry the prawns with paper towels and place them in a mixing bowl. Add sesame oil, sugar and fish sauce. Set aside to marinate.
- Preheat the grill or oven to gas mark 3 (highest setting).
- In a separate bowl, combine all the ingredients for the sauce and mix well. Set the sauce aside.
- On a baking tray, lay out the prawns and cook for 1-2 minutes, until they are halfway cooked. Drizzle the sauce over the prawns, to your desired taste, and continue cooking for an additional 1-2 minutes.
- Add the garnish of finely chopped spring onions, julienned red chilli peppers and pan-charred lime halves.
- It's ready to serve! Add extra chilli sauce, spicy mayo or mustard – they work beautifully together! These finger-licking prawns are a true delight. Enjoy!
Professional chef, restaurateur and author, Thuy Pham has created this delicious recipe exclusively for Rangemaster using her Leckford Deluxe 110cm Dual Fuel range cooker.