Seared Tiger Prawns With Garlic, Chilli And Lemongrass

• 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

1. Put the tiger prawns in a shallow dish.
2. 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).
3. 3Season with salt and pepper.Baste the prawns with the spice paste and leave to marinate in a cool place for 2-3 hours.
4. 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.
5. 5Serve at once, with a flavoured vinaigrette, soured cream or tomato salsa.

shell, garlic, stalks lemongrass, fresh root ginger, olive oil, salt, pepper

Taken from www.epicurious.com/recipes/member/views/seared-tiger-prawns-with-garlic-chilli-and-lemongrass-52224021 (may not work)