Xl tiger prawns & green chilli salsa

Xl tiger prawns & green chilli salsa

By
From
Breddos Tacos
Serves
4
Photographer
Kris kirkham

These prawns are inspired by the ones that I used to eat as a kid, made by my Mauritian auntie. We used to look forward all summer to the day she’d cook these, and when she did, we’d fight over them. I remember sucking every last bit of buttery, spicy flavour out of the shells and heads and pining for more. I’ve adapted the recipe a little, but the Mauritian foundations are still there.

Ingredients

Quantity Ingredient
8 extra large tiger prawns
100g butter
5 garlic cloves, finely chopped
2 jalapeno chillies, finely chopped
2 red chillies, finely chopped
pinch sea salt and freshly ground black pepper
1 teaspoon chilli powder
2 tablespoons chopped coriander
1 lemon, quartered
2 slices sourdough toast, heavily buttered

Method

  1. Butterfly the prawns by slicing each one through the spine and splitting it in two. You should see a black tube like a vein running down the prawn – remove this.
  2. Place the butter, garlic, jalapeños, red chillies, salt, pepper and chilli powder in a saucepan and cook, stirring, over a low heat until the butter has melted and everything has combined.
  3. Preheat an overhead grill to a high heat. Place the prawns in a baking dish, flesh side up, and pour over the butter mixture. Grill for 3 minutes, then flip the prawns and cook for another 2 minutes. Remove the prawns from the baking dish and set aside.
  4. Pour the liquid out of the baking dish back into the pan you melted the butter in, and cook for 5 minutes. Pour this mixture over the prawns, sprinkle over the coriander and squeeze the lemon quarters all over. Serve with buttered sourdough.
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