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A perfect mixture of chilies, onions, red pepper and spices!
Serves 6
Ingredients:
36 whole large tiger prawns
7 medium-heat red chiles, de-seeded and chopped
2 red peppers, sliced
1/4 cup red-wine vinegar
2 tbsp mild smoked (or reg) paprika
1/3 cup cream
2 tbsp olive oil
1 small onion diced
3-4 lemons, quartered
* The spicy sauce can also accompany fish or chicken.
Spicy Sauce:
Heat the oil in a large skillet, and add the onion, peppers and chiles and sweat over medium heat for 10 to 15 minutes.
Stir in the vinegar and deglaze the pan.
Add the paprika and simmer for 20 minutes until the peppers are soft. Transfer to a blender and process until smooth. Pour sauce into a bowl.
Remove the body shell from the prawns, leaving the heads and tails, and devein each.
Preheat the broiler to 395 degree F.
Stir the cream into the sauce until combined.
Arrange prawns in a pan and brush with the sauce. Place under the broiler and cook for about 3 1/2 minutes. Transfer the prawns to a large platter and pour the pan juices over them. Garnish with lemon quarters.
the best spicy tiger prawns
Perreault Magazine / February, 2014 66