See Also: Fish and Seafood · Grilling
Grilled Prawns in Spicy Sauce
From Dorothy McNett's recipes at www.dorothymcnett.com.
15-20 large prawns, peeled (or not)
bamboo skewers
1-2 serrano chile peppers
2 cloves garlic
1 small onion
1 knob fresh ginger, about 1 tablespoon
1 teaspoon tumeric
8-10 saffron threads, soaked in 1 teaspoon water
zest and juice of one lemon
1/3 cup coconut milk
2-3 tablespoons chopped fresh cilantro
1/2 teaspoon fine sea salt
Rinse the prawns. Soak the bamboo skewers in water for 10-15 minutes. If necessary, devein and trim the prawns. If very large, they can be butterflied open. I leave the shells on but it is easier to serve and to eat them if you peel them first. Also the marinade works better on peeled ones. Skewer the prawns, using about 3 per bamboo stick. In food processor with steel chopping blade in place, carefully mince the peppers, garlic, onion, ginger, tumeric and saffron. Add the zest and juice of the lemon, the milk, cilantro and salt. Whirl to make a fairly smooth paste. Spread this mixture over the skewered prawns and allow them to stand several minutes, or even refrigerated overnight. If barbecuing outside, use low coals or low heat to gently cook them, several minutes only. If using a stove top grill, do the same. They cook fast! If you are using the left-over marinade, heat it to boiling and then use as a dip.
Recipe created 2004-08-31.
