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Baked tamarind tiger prawns
Serves 4 Starters and mains
Ingredients
- 12 raw tiger prawns, shells and heads on, rinsed and drained
- 2tsp butter, softened
- 1tbsp vegetable oil
- 1tbsp sesame oil
- 1 garlic bulb
- 6 coriander stems, leaves and stems finely chopped
- 3 dill stems, finely chopped
- 1 red chilli, thinly sliced
For the sauce
- 3tbsp vegetable oil
- 6tbsp sweet chilli sauce
- 2tbsp tamarind paste
- 4tbsp fish sauce
To serve
- 1 lime, cut into wedges jasmine rice (optional)
Method
Preheat the oven to 200C/
180C F/Gas 6. Put the prawns
on a baking tray and evenly rub
the butter, vegetable oil and
sesame oil on to them. Put
the whole garlic bulb on a
separate tray.
Bake the prawns for 15–20 minutes until pink and the garlic for 30 minutes until soft.
Meanwhile, put all the sauce ingredients along with 6tbsp water in a small pan and set over a medium heat and warm through for 2 minutes. When you see bubbles starting to form, turn off the heat and set the pan aside.
Arrange the prawns on a serving plate, pour the sauce over and squeeze the roasted garlic cloves out of their skins, on top of the prawns. Sprinkle the coriander, dill and chilli over and serve with lime wedges and jasmine rice, if using.
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