Saturday, May 24, 2008

Butterfly Prawns

Butterfly prawns
serves 2–4

16 raw tiger prawns, peeled and
deveined, with tails intact
juice of 2 limes
1 teaspoon cardamom seeds
2 teaspoons ground cumin
2 teaspoons ground coriander
1/2 teaspoon ground cinnamon
1 teaspoon ground turmeric
1 garlic clove, crushed
1 teaspoon cayenne pepper
2 tablespoons vegetable oil

• If using bamboo skewers, soak in cold water for at least 30 minutes.
• Cut the prawns in half lengthways down to the tail, and flatten out to form a symmetrical shape.
• Thread a prawn onto two skewers, with the tail in the middle. Thread another 3 prawns onto the same two skewers in the same way. Repeat until you have four sets of 4 prawns on each two skewers.
• Lay the skewered prawns in a glass or ceramic dish. Sprinkle the lime juice over them. Combine the spices and oil in a small bowl, and use to coat the prawns well. Cover and chill for 2 hours.
• Cook the prawns on a foil-lined grill pan under a hot grill for 6 minutes, turning halfway through cooking. Serve immediately.

No comments: