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Gordon Ramsay

Seared Tiger Prawns with garlic, chilli and lemongrass


Serves 4 to 6

Ingredients

  • 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

Method

  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 flavoured vinaigrette, soured cream or tomato salsa.
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Notes & Tips

Recipe taken from Gordon Ramsay Makes It Easy, Published by Quadrille/Hardie Grant Books RRP $49.95.

Recipe Rating

3

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