56 AWW FOOD • ISSUE TWENTY THREE
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2
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TO BEGIN
Shell and devein 1kg uncooked medium prawns, leaving tails intact. Combine the prawns with one
of the flavours below, then refrigerate, covered, for 30 minutes. Cook prawns on an oiled heated
chargrill pan or barbecue for 1 minute each side or until cooked through. Serves 4.1 RED CURRY PRAWNS
Whisk ⅓ cup thai red curry paste
with 1 cup (250ml) coconut milk
until smooth and well combined.
Toss prepared prawns with 1 cup
of marinade. Serve cooked prawns
drizzled with remaining marinade
and lime wedges.2 HERB & CHILLI PRAWNS
Process 2 cups fresh mint leaves
and 1 cup each fresh flat−leaf parsley
leaves and coriander leaves until
finely chopped. Add ½ cup olive oil,
1 teaspoon dried chilli flakes and
1 tablespoon red wine vinegar.
Toss prepared prawns with ⅔ cup
of marinade. Serve cooked prawns
with remaining marinade.3 FIVE-SPICE PRAWNS
Process 1 teaspoon chinese five−spice
powder with 2 fresh small red chillies,
2 cloves garlic, 3 shallots, 1 teaspoon
grated ginger, 2 tablespoons tamarind
paste, 1 teaspoon curry powder and
¼ cup coconut oil until smooth. Toss
prepared prawns with marinade.Simply grab a kilo of prawns, then choose from these flavour
combinations for a perfect summertime meal.
PHOTOGRAPHERJOHN PAUL URIZARSTYLISTSOPHIA YOUNGPHOTOCHEFANGELA DEVLINPrawns
PRONTO!