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Seared Tiger Prawns with garlic, chilli and lemongrass



  • 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.


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

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Andrew Graham

Riesling, Pinot Gris and Pinot Noir are the best wines to pair with Seared Tiger Prawns with garlic, chilli and lemongrass.


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Posted by DarinkaReport
Heavenly , now I've got something different I just love cooking with prawns, yum, yum
Posted by Bill87Report
Love simple Prawn Dishes.