| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Main course, Here’s one , Earlier1 |
4 |
servings |
INGREDIENTS
| 10 |
|
Tiger Prawns per person |
| 1 |
|
Red Chilli Pepper |
| 1 |
|
Clove Garlic |
| 1/2 |
|
Lemon; (juice) |
| 1 |
|
Finely Diced Shallot |
|
|
Olive Oil |
|
|
Sea Salt |
| 500 |
g |
Rocket Salad Leaves |
INSTRUCTIONS
1. Prepare the prawns by cutting them down the back to 'butterfly'
them.
2. Split the chilli in half, deseed and dip in water - this helps to
reduce some of the fieriness of the chilli. Chop finely.
3. Chop the garlic and place in a tray with chilli, olive oil, lemon
juice and shallots.
4. Marinate the prawns by laying them flat in the oil for about one
hour.
5. Grill on a barbecue for about 2 - 3 minutes, taking care not to
overcook them.
6. Serve with rocket salad.
Converted by MC_Buster.
NOTES : Chef:Paul Heatchcote
Converted by MM_Buster v2.0l.
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