LEMON AND GINGER PRAWNS
LEMON AND GINGER PRAWNS
Ingredients
- 6 small preserved lemons
- 7½cm/3in piece fresh root ginger
- peeled and grated
- 1 tbsp grated fresh turmeric
- 2 tbps olive oil
- 1 fat garlic clove
- peeled
- 5 tbsp clear honey
- black pepper
- 2 tbsp olive oil
- 4 extra-large prawns (about 100g/3½oz each
- if possible)
Directions
- In a blender
- combine all the ingredients except the prawns and blend to a purée.
- Peel the prawns
- but leave the tail on. Pour the marinade into a shallow bowl or a large food bag
- add the prawns and make sure they are well-coated. Refrigerate for at least 20 minutes
- but longer if you like.
- Heat a large griddle pan. When hot
- add the prawns and cook on each side for 1-2 minutes
- or until cooked through. While they are cooking keep basting all the time. Serve immediately.
