[To check out more recipes head over to my blog www.spicyfusionkitchen.com]
1. Marinate your prawns overnight.
2. Grill in the oven till they're half way cooked.
3. Bring the sauce to boil and pour over the prawns.
4. Leave to simmer in the oven till they're done.
5. Serve hot with a crispy salad and use the leftover sauce to pour over each servings.
Hope you enjoy this recipe or want to check out other prawns recipes, I have many more on my blog so head over to www.spicyfusionkitchen.com.
1 kg prawns, shelled & deveined. Sprinkle prawns with lemon juice, salt, 1⁄2 teaspoon of the garlic and saute in ghee (Clarified butter) till dry. Throw in the prawns, and simmer for 5 minutes, adding 1⁄4 – 1⁄2 cup of boiling water if you find the gravy too thick. 1 kg prawns, shelled & deveined
10 prawns shelled and deveined. Marinate 10 prawns in aminahs seafood marinade, portugese sauce, lemon juice, 1 sachet tomato paste, pepper, garlic, ground green chillies. Fry prawns then add 1 cup fresh cream and 1 teaspoon coconut powder. Also after the prawns are cooked cut each prawn into 3. Sprinkle parsley 10 prawns shelled and deveined
Combine the curry paste with melted butter and oil and toss the prawns in this mixture. Just before cooking the prawns, insert a wooden skewer upwards through the tail of each prawn, spreading the prawn on the stick
Add prawns. 5kg medium green king prawns, peeled, deveined, tails intact. Cook, stirring, for 2 to 3 minutes or until prawns begin to turn pink. Add sherry and cook for 1 minute or until prawns are cooked through. +prawns 1/2 cup olive oil
Grilled Peri Peri Prawns(kindly shared by Zakiyya Vahed Sheik). Prawns with heads on or headless. 1 1/2 tsp saltMarinate prawns with the above for a few hours. 1/4 cup tomatoe sauceGive a quick boil before adding to prawns. I usually make double this recipe for 2kg prawns