|1 kilograms||Langoustine; shell on, heads|
|1||Lemon; juice of|
|Salt and freshly ground black pepper|
|1 large||Red chilli; seeded and finely|
|¼ pint||Extra virgin olive oil|
|1 large||Onion; finely diced|
|2 larges||Piec ginger; peeled and finely|
|10||Cloves garlic; finely diced|
|1 tablespoon||Sea salt|
|1 teaspoon||Ground turmeric|
|6||Cloves; roasted and ground|
|8||Cardamom pods; roasted and ground|
|1||Vine ripened tomato; peeled, seeded and|
TOMATO AND CARDAMOM SALSA
Butterfly the prawns through the back. Turn over, open the prawns and press flat.
Arrange on a tray and sprinkle with lemon juice, chilli, garlic salt and pepper and dribble liberally with the olive oil. Allow to marinate for 2-3 hours in the fridge.
Cook on a chargrill or griddle pan for 2 minutes shell side down.
Tomato and cardamom salsa:
Heat the oil until very hot in a heavy based pot. Add the onion, ginger, garlic and salt. Lower the heat to moderate and cook, stirring constantly to prevent burning. Cook for 5 minutes.
Add the turmeric, cloves and cardamom, and cook for a further 5 minutes.
Add the tomatoes and cook slowly for 20 minutes until a thickish sauce forms. Set aside and allow to cool.
Serve over the langoustines.
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