With scathing heat and mind numbing humidity, it seems that summer finally here to stay. Which means that it is the perfect time for grilled prawns. Nothing around our home heralds the arrival of warm weather more than the appearance of these prawns.
It's one of those time, I'll dent the grocery budget and go all out for the largest, biggest, colossal prawns I can find. And find I did.
These lovelies are best marinated several hours if not overnight in a delicious blend of soy sauce, oil, finely chopped garlic, an overload of sriracha with just a dash of salt and pepper. Whisk it up and you have a delicious and scintillating marinade. Trust me, you'll end up licking the spoon (at least once or twice before your tongue begins to tingle).
I like to grill these prawns with the shell on for the simple reason that it keeps the mat moist and succulent with no risk of overcooking to a point of toughness.
To keep things cool and easy-peasy, a snip along the back, performs double duty with de-veining and what you have are easy-peel-prawns once grilled. I adore this with a refreshing salad like my Taverna Style Salad or even a summer fruit salsa which is the best way to soothe the heat and refresh the palate at the same time. Not counting Mojitos of course!
warmly,
Devaki
Recipe for:
Spicy Grilled Prawns with Sriracha & Garlic
*Requires overnight marinating so prep the evening before.
Serves 4-6
Shopping list
2-2.5 lbs. jumbo prawns - with shells on, heads removed (purchased mine at Costco)
Marinade:
2 tbsp. dark soy sauce
1/4 cup regular or light soy sauce
6 tbsp. sriracha
2 tbsp. canola oil
2 tbsp. finely chopped garlic
1/2 tsp. ground black pepper
1/2 tsp. salt
Additional oil for grilling
Preparation:
Prawns: Make a shallow cut along the back through the shell with a sharp knife. De-vein. Rinse the prawns and drain excess water. Set aside. Marinade: Combine all the ingredient in a large mixing bowl (made of glass or non-reactive metal) and whisk to combine.
Toss the prawns into the marinade and thoroughly coat the prawns in the marinade. Cover and set aside in the refrigerator for at least 4 hours or preferably overnight.
Method:
