Baked tamarind ginger king prawns

..

.

 

 

Per person - defrost 8 raw black king prawns in a sieve topping a bowl to catch the water overnight in a fridge.

 

On the day of cooking, remove the head and tail of each prawn and use a small pair of kitchen scissors to snip the outer shell away and discard. Put them in a bowl top with, 0.5” piece of grated ginger and mix in 2 tsp tamarind sauce. Place in the fridge for now.

 

Per person 100g bulghur wheat, 1 chopped garlic clove, 2 thinly sliced spring onions, 1” grated ginger, 2 tsp tamarind sauce and 150 ml boiling water in a baking dish, top with 1 large sliced flat mushroom. Cover with cooking foil and bake in a preheated oven 180 fan / 200C for 15 minutes or until the bulghur wheat has absorbed most of the water.

 

Remove the baking dish and add 3 thinly sliced pak choi then the prawns mixture to the roasting dish and bake for 7 minutes until the pak choi has wilted and the prawns are cooked.

 

Whilst the meal was baking, in another bowl mix 1 tsp tamarind paste with 1 tsp runny honey and leave in the fridge.

.

Serve the meal with a garnish of rocket leaves and the tamarind / honey mixture drizzled over.
.
.
.

 

When I have been cooking fresh prawns I like to save the shells to make an easy and tasty fish stock. Just cover at least 8 shells with boiling water in a half pint casserole and cook alongside this recipe.

Baked sockeye salmon with mayo / cumin topping

.