Roast Tiger Prawns

Roast Tiger Prawns

©Stine Christiansen | Food styling: Gitte H. Rasmussen

Roast Tiger Prawns

Roast Tiger Prawns

©Stine Christiansen | Food styling: Gitte H. Rasmussen

For the king prawns:

Ingredients (Serves 4)

12
king prawns with shell and heads, fresh or defrosted
5-6
sprig
coriander, chopped
juice of one lemon

For the marinade:

Ingredients (Serves 4)

2
tablespoon
olive oil
2
red Thai chillies, cut into thin rings
2
kaffir lime leaves, cut into thin strips
1
teaspoon
fresh ginger, finely chopped or grated
1
clove
garlic, finely chopped or grated
1
teaspoon
salt
1/2
teaspoon
sugar
1/2
teaspoon
turmeric, grated

For the dip:

Ingredients (Serves 4)

150
g
peanuts, shelled and unsalted
1
teaspoon
chilli powder
1
clove
garlic, peeled
ginger, approx. 2cm large, peeled
40
ml
coconut cream
salt
sugar
juice of one lemon
  • For the dip: In a dry pan toast the peanuts until they have taken on some colour (takes about 5 minutes). Purée with the other ingredients in a food processor.
  • For the marinade: Mix all ingredients. Remove the prawn intestines if necessary. To do this, cut through the shell, but do not remove the shell (or heads). Mix the prawns with the marinade and leave it for at least 15 minutes.
  • Switch oven to highest grill setting. Spread the prawns in a single layer on a baking tray.
  • Grill until nicely coloured on one side (about four minutes), then flip over and let colour on the other side (another 2-3 minutes).
  • Sprinkle with coriander, squeeze lemon juice over and serve on a tray with the peanut dip.