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Seared Tiger Prawns with garlic, chilli and lemongrass
Serves 4 to 6
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
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Put the tiger prawns in a shallow dish.
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).
Season with salt and pepper.Baste the prawns with the spice paste and leave to marinate in a cool place for 2-3 hours.
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.
Serve at once, with a flavoured vinaigrette, soured cream or tomato salsa.
Notes & Tips
Recipe taken from Gordon Ramsay Makes It Easy, Published by Quadrille/Hardie Grant Books RRP $49.95.