Wild Tiger Prawns The rich pattern makes for beautiful presentation.

Mother-In-Law coming to town?

No other prawn makes an impression like the Wild Tiger. Their majestic red striping makes for striking visual presentation and for this reason they command a premium price on the Japanese market. Tiger prawns, because of their large size should be used as the feature of any recipe.

Seared Wild Tiger Prawns with garlic, chilli & lemongrass

Ingredients:

• 12 Extra Large (6/8) Wild Tiger Prawns
• 3 peeled cloves of garlic
• 2 deseeded red chilli’s [Tip: If you don’t like the MIL – add extra chilli ;-) ]
• 2 stalks lemongrass
• 2.5cm piece of fresh root ginger peeled
• 5 tablespoons olive oil
• Seasalt
• Pepper

Method:

1. “Butterfly” the Wild Tiger Prawns. Remove the head, then make a deep cut along the belly of the prawn leaving the shell on. Open it out and press it down so that it’s flat. Put the Wild Tigers in a shallow dish.
    
2. Smash the garlic, chillies, lemongrass and ginger together using a pestle & mortar, gradually adding the olive oil until you have a rough paste. 
    
3. Season with salt and pepper. Baste the prawns with the spice paste and leave to marinate in a cool place for 2-3 hours.
    
4. Cook the marinated prawns on the hot barbecue for 4-5 minutes until the flesh turns white and is firm to touch – Don’t overcook!
    
5. Serve at once, with a flavoured vinaigrette and fresh lemon wedges!