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Seared Tiger Prawns with Garlic, Chilli and Lemongrass Friday, June 06 2008

The flavor of these giant Tiger Prawns is accentuated by the spicy chili, tangy lemongrass, and fragrant ginger. A simple, sweet, and spicy way to enjoy this specialty seafood. From Gordon Ramsay's "Gordon Ramsay Makes It Easy" cookbook.

* 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
* Pepper

1. Put the tiger prawns in a shallow dish.
2. 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).
3. Season with salt and pepper.Baste the prawns with the spice paste and leave to marinate in a cool place for 2-3 hours.
4. 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.
5. Serve at once, with a flavored vinaigrette, soured cream or tomato salsa.