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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 1 |
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These are delicious oriental tasting appetizers. Ingredients:
16 raw tiger prawns (jumbo shrimp) |
1/2 teaspoon chili powder |
1 teaspoon fennel seed |
5 peppercorns |
1 star anise, broken into pieces |
1 cinnamon stick, broken into pieces |
2 tablespoons peanut oil |
2 cloves garlic, minced |
3/4 inch piece ginger, peeled and finely chopped |
1 shallot, chopped |
2 tablespoons water |
2 tablespoons rice vinegar |
2 tablespoons brown sugar |
salt |
pepper |
lime slice |
green onion, chopped |
Directions:
1. Peel the prawns, but leave tails intact. Cut along the back and remove the dark vein.
2. Thread the prawns in pairs on 8 small skewers.
3. Heat a heavy frying pan, add the chili powder, fennel seeds, peppercorns, start anise and cinnamon sticks and dry-fry for 1-2 minutes to release the flavours.
4. Leave to cool, then grind coarsely in a grinder or tip into a mortar and crush with pestle.
5. Heat the peanut oil in a shallow pan, add the garlic, ginger and chopped shallot and cook over a low heat, stirring occasionally, until very lightly colored. Add crushed spices, season with salt and pepper and the cook the mixture gently for 5 minutes.
6. Add rice vinegar and brown sugar, stir until dissolved, and then add the prawns. Cook for about 3-5 minutes, until they turn pink, but are still juicy.
7. Serve hot and garnish with lime wedges and green onion.
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