| 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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