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.
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