Marinated prawns with tomato salsa - mediterranean

1 servings

Ingredients

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

Directions

TOMATO AND CARDAMOM SALSA

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.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Related recipes