Tiger prawns in a sea salt crust with lemongrass sauce

Preparation time: 10 mins
Cooking time: 10 mins

Serves 4

Prepare the marinade: peel and chop the ginger along with the lemongrass and chilli pepper. In a food processor, blitz the lemongrass, garlic and ginger, then add the juice of one lime and the olive oil. Take a third of this mixture, add the chopped green chilli and set aside. Place the remains of the mixture in a small bowl and add the tiger prawns. Leave to marinate for roughly 30 mins. Remove the tiger prawns and discard the marinade.

Preheat the oven to 200 °C (gas mark 7). In a bowl, mix the coarse grey sea salt with 3-4 tbsps water. Spread half of the moistened sea salt over the based of a pie tin before laying on the tiger prawns, heads pointing outwards. Cover all but the heads with the remains of the moistened sea salt. Bake for 8 to 10 mins. When the heads are nice and brown, the tiger prawns are cooked.

Remove the upper layer of salt with a fork. Cut the second lime into quarters. Serve with the nicely infused lemongrass, ginger, and chilli sauce and lime quarters.