Tasty prawns done in a Cilantro and brown sugar sauce with liqueur balsamic vinegar and chilli. The perfect starter for a nice seafood or steak meal.
Chef's notes
Like all of my recipes this is GLUTEN FREE.
A small amount of Tabasco sauce may be added to the marinade if you want to add a bit more "bite" to the dish.
Steps
1
Preparing the prawns.
Ingredients
12 x large green King prawns
Remove the heads from the prawns.
With a sharp knife split the prawns lengthwise and remove the vein. Leave the tails on.
Carefully press the prawns flat with the back of a large knife or use your fingers to open them out.
2
Prepare the marinade.
Ingredients
Small bunch of Cilantro (coriander).
2 x tablespoons of brown sugar.
2 x tblspn of white liqueur balsamic vinegar.
2 x tablespoons lemon or lime juice.
Finely chop the cilantro (coriander) and place into a large stainless, glass or plastic bowl. Do not use aluminium as the vinegar will react with it.
Add the brown sugar, lemon juice and the balsamic vinegar.
Stir well until fully mixed and the sugar has dissolved. You may need to warm the marinade slightly if the sugar is slow to dissolve.
Place the prawns into the bowl and stir gently to thoroughly coat them in the marinade.
Place covered in the fridge for half an hour.
3
Finishing the dish.
Ingredients
5 x spring onion leaves.
1 x small red chili.
Once the prawns have marinated place them under a medium heat grill for about two minutes or until just cooked and translucent or slightly pink.
Roughly chop the spring onnion leaves and place into the centre of a suitably sized plate.
Place the prawns on the plate with the tails facing the centre.
Slice the chili thinly crosswise and place a piece on each prawn as a garnish.
Serve immediately while still warm.
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