There's nothing more delicious than fresh prawns cooked simply like in this Gordan Ramsay recipe.
Tiger prawns are really costly locally so I only bought six of them. The prawns are marinated in flavourful ingredients for half a day and that really made it that especially delicious. Sweet juicy prawns imbued with aromatic lemongrass and garlic and the spiciness of chilli!
Though Gordan Ramsay recommended that these are to be dipped into mayo or salsa, I think that's not necessary as that would cover the flavours of the marinade. I'd eat the prawns as it is!
Seared Tiger Prawns (Serves 4)
Recipe by Gordon Ramsay
- 12 large raw Tiger Prawns peeled and deveined - tail shell on
- 3 peeled Garlic Cloves
- 2 deseeded red Chilli's
- 2 Stalks Lemongrass
- 2.5cm piece fresh root Ginger peeled
- 5 tablespoons Olive Oil
- sea salt
- Put the tiger prawns in a shallow dish.
- Pound the garlic, chillies, lemongrass and ginger together using a pestle and mortar, gradually adding the olive oil until you have a rough paste (or whiz briefly in the blender).
- Season with salt and pepper. Baste the prawns with the spice paste and leave to marinate in a cool place for 2-3 hours.
- Cook the marinated prawns on the hot barbecue for 4-6 minutes, turning, until they turn pink and feel slightly firm to the touch – don’t overcook.
- Serve at once, with a flavoured vinaigrette, soured cream or tomato salsa.
This is for Cook Like A Star hosted by Zoe of Bake for Happy Kids, Baby Sumo of Eat Your Heart Out and Mich of Piece of Cake.