- 12 raw tiger prawns
- 800 g Le Guérandais coarse grey Guérande sea salt
- 3 lemongrass stalks
- 1 small green chilli
- 1 small slice of fresh ginger
- 3 cloves of garlic
- 2 limes
- 12.5 cl extra-virgin olive oil
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.
Author: Lissa STREETER
Photo: Rina NURRA
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If you serve the tiger prawns directly from the baking tray, make sure you remove the upper salt crust to stop the tiger prawns cooking. This festive starter is sure to impress your guests!