Marinated prawns with tomato salsa - mediterranean

Yield: 1 servings

Measure Ingredient
1 kilograms Raw green prawns; shell on, heads
\N \N ; removed
1 \N Lemon; juice of
\N \N Salt and freshly ground black pepper
1 large Red chilli; seeded and finely
\N \N ; diced
2 \N Cloves garlic; finely diced
¼ pint Extra virgin olive oil
1 large Onion; finely diced
2 larges Piec ginger; peeled and finely
\N \N ; diced
10 \N Cloves garlic; finely diced
1 tablespoon Sea salt
1 teaspoon Ground turmeric
6 \N Cloves; roasted and ground
8 \N Cardamom pods; roasted and ground
10 \N Vine-ripened tomatoes; peeled, seeded and
\N \N ; diced


Butterfly the prawns through the back. Turn over, open the prawns out 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.

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