Serves : 4 AS A STARTER OR 2 AS A MAIN COURSE
Ingredients :
Ingredients :
- RAW TIGER PRAWNS 4 large Madagascan-type (you get 4–5 per kg/2lb 4oz)
- LIME JUICE ½ teaspoon, or to taste
- EXTRA VIRGIN RAPESEED OIL 50ml (2fl oz)
- FRESH GREEN CHILLIES 2 finger-type
- GARLIC 3–4 cloves, finely chopped
- GREEN PEPPER ½, cored, deseeded and diced
- ONION 1, finely chopped
- CUMIN SEEDS ½ teaspoon, crushed
- GROUND CORIANDER ½ teaspoon
- TOMATO 1, deseeded and chopped
- PEELED PRAWNS 10–12 small, raw or cooked, chopped
- SAFFRON THREADS a pinch, gently toasted, then soaked in a little water
- EGG 1, hard boiled, shelled and white part chopped
- CHOPPED FRESH CORIANDER 1 tablespoon
- FRESH WHITE BREADCRUMBS from 2–3 crustless slices
- GRATED PARMESAN CHEESE 1–2 tablespoons (optional)
- BUTTER for dotting (optional)
- SALT AND FRESHLY GROUND BLACK PEPPER
- LIME JUICE ½ teaspoon, or to taste
- EXTRA VIRGIN RAPESEED OIL 50ml (2fl oz)
- FRESH GREEN CHILLIES 2 finger-type
- GARLIC 3–4 cloves, finely chopped
- GREEN PEPPER ½, cored, deseeded and diced
- ONION 1, finely chopped
- CUMIN SEEDS ½ teaspoon, crushed
- GROUND CORIANDER ½ teaspoon
- TOMATO 1, deseeded and chopped
- PEELED PRAWNS 10–12 small, raw or cooked, chopped
- SAFFRON THREADS a pinch, gently toasted, then soaked in a little water
- EGG 1, hard boiled, shelled and white part chopped
- CHOPPED FRESH CORIANDER 1 tablespoon
- FRESH WHITE BREADCRUMBS from 2–3 crustless slices
- GRATED PARMESAN CHEESE 1–2 tablespoons (optional)
- BUTTER for dotting (optional)
- SALT AND FRESHLY GROUND BLACK PEPPER
Preparation Method :
- Using a small sharp knife, slit the
prawns from head to tail, going almost to the bottom of the flesh but
without cutting them in half. Carefully lift out and discard any black
veins.
- Thread the tiger prawns all the way through on presoaked bamboo skewers, then open them out like butterflies. Place the skewers in a baking dish, pour the lime juice over them and season with salt and pepper. Set aside.
- Preheat the oven to 190°C/375°F/Gas Mark 5.
- Heat the oil in a frying pan and sauté the green chillies and garlic until the garlic turns pale. Add the green pepper and onion and continue cooking gently until the onion becomes soft. Add the cumin seeds and ground coriander and stir for 1 minute, then add the tomato.
- If your small prawns are raw, put them in now and sauté until they are just cooked. If they are already cooked, simply mix them in. Add the saffron and its soaking water.
- Take the pan off the heat and mix in the chopped egg white and fresh coriander. Check for seasoning. Stuff the mixture into the slit tiger prawns. Combine the breadcrumbs with the Parmesan, if using, and spread over the prawns. Alternatively, dot with butter if you wish.
- Bake on the top shelf of the oven for 10–12 minutes, checking often to ensure the prawns don’t overcook. If the crumbs haven’t browned, place the dish under a hot grill for just a minute. Serve immediately.
- Thread the tiger prawns all the way through on presoaked bamboo skewers, then open them out like butterflies. Place the skewers in a baking dish, pour the lime juice over them and season with salt and pepper. Set aside.
- Preheat the oven to 190°C/375°F/Gas Mark 5.
- Heat the oil in a frying pan and sauté the green chillies and garlic until the garlic turns pale. Add the green pepper and onion and continue cooking gently until the onion becomes soft. Add the cumin seeds and ground coriander and stir for 1 minute, then add the tomato.
- If your small prawns are raw, put them in now and sauté until they are just cooked. If they are already cooked, simply mix them in. Add the saffron and its soaking water.
- Take the pan off the heat and mix in the chopped egg white and fresh coriander. Check for seasoning. Stuff the mixture into the slit tiger prawns. Combine the breadcrumbs with the Parmesan, if using, and spread over the prawns. Alternatively, dot with butter if you wish.
- Bake on the top shelf of the oven for 10–12 minutes, checking often to ensure the prawns don’t overcook. If the crumbs haven’t browned, place the dish under a hot grill for just a minute. Serve immediately.
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