| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Chefs, Christmas, Of, Twelve | 1 | Servings | |
INGREDIENTS
| 1 | kg | Raw green prawns, shell on |
| heads | ||
| removed | ||
| 1 | Lemon, juice of | |
| Salt and freshly ground | ||
| black pepper | ||
| 1 | Red chilli, seeded and | |
| finely | ||
| diced | ||
| 2 | Cloves garlic, finely diced | |
| 1/4 | pt | Extra virgin olive oil |
| 1 | Onion, finely diced | |
| 2 | Piec ginger, peeled and | |
| finely | ||
| diced | ||
| 10 | Cloves garlic, finely diced | |
| 1 | T | Sea salt |
| 1 | t | Ground turmeric |
| 6 | Cloves, roasted and ground | |
| 8 | Cardamom pods, roasted and | |
| ground | ||
| 10 | Vine-ripened tomatoes | |
| peeled seeded and | ||
| diced |
INSTRUCTIONS
Butterfly the prawns through the back. Turn over, open the prawns out and press flat. Arrange on a tray and sprinkle with lemon juice, chilli, garlic, salt and pepper and dribble liberally with the olive oil. Allow to marinate for 2-3 hours in the fridge. Cook on a chargrill or griddle pan for 2 minutes, shell-side down. Tomato and cardamom salsa: Heat the oil until very hot in a heavy based pot. Add the onion, ginger, garlic and salt. Lower the heat to moderate and cook, stirring constantly to prevent burning. Cook for 5 minutes. Add the turmeric, cloves and cardamom, and cook for a further 5 minutes. Add the tomatoes and cook slowly for 20 minutes until a thickish sauce forms. Set aside, and allow to cool. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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