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| Chilli and Ginger Prawns  Serves 2 Preperation Time 15 mins Cooking Time 3 - 4 mins Ingredients 12 x Large tiger prawns (raw) 4 x Lime leaves 1 x Garlic clove 2 x tbsp Ginger 2 x tbsp Chopped lemon grass Juice of 4 limes 1 tbsp Olive oil 1 x Red chilli Directions Prepare the prawns according to how you are going to cook them. If barbecuing you may wish to keep there shells on. Using a small sharp pair of scissors cut a line down the back of the prawn though the shell. Then use a sharp knife to make an incision and remove the dark vein. Otherwise just peel and de-vein. Put 2 tbsp finely grated ginger, 4 finely sliced lime leaves, 2 tbsp finely chopped lemon grass, 1 finely sliced red chili, 1 crushed garlic clove, the juice of 4 limes and tbsp olive oil into a large bowl and combine. Put the prawns into a large container and pour over the marinade, toss ensuring that they are all well cover. Cover and refrigerate for one hour. Cook in a non stick pan on medium to high heat for 3-4 mins. Serve with dipping sauce of your choice Tips: Seafood should only be marinated for no longer that 1 hour because any longer the acidity will start to cook the flesh. |
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