Seared Tiger Prawns With Garlic, Chilli And Lemongrass - cooking recipe

Ingredients

12 large raw tiger prawnpeeled and deveined - tail shell on
3 peeled garlic cloves
2 deseeded red chilli's
2 stalks lemongrass
2.5cm piece fresh root ginger peeled
5 tablespoons olive oil
Sea salt
pepper

Preparation

Put the tiger prawns in a shallow dish.
2Pound the garlic, chillies, lemongrass and ginger together using a pestle and mortar, gradually adding the olive oil until you have a rough paste (or whiz briefly in the blender).
3Season with salt and pepper.Baste the prawns with the spice paste and leave to marinate in a cool place for 2-3 hours.
4Cook the marinated prawns on the hot barbecue for 4-6 minutes, turning, until they turn pink and feel slightly firm to the touch - don't overcook.
5Serve at once, with a flavoured vinaigrette, soured cream or tomato salsa.