Garlic and Tamarind Grilled Prawns

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.

  • Garlic grilled prawns
  • garlic grilled prawns

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

  1. 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.
  2. Dry the prawns with paper towels and place them in a mixing bowl. Add sesame oil, sugar and fish sauce. Set aside to marinate.
  3. Preheat the grill or oven to gas mark 3 (highest setting).
  4. In a separate bowl, combine all the ingredients for the sauce and mix well. Set the sauce aside.
  5. 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.
  6. Add the garnish of finely chopped spring onions, julienned red chilli peppers and pan-charred lime halves.
  7. 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.

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