- Prawns are rich in proteins, vitamins and minerals.
- For starters, it is advised to get fresh prawns from your trusted fishmonger who will portion them for you according to the size you desire.
Prawns are a type of shellfish that are similar in appearance to shrimp.
They are part of the larger group of crustaceans, which also includes crabs, lobsters, and crayfish.
Prawns are usually larger than shrimp and have a slightly sweeter flavour.
They are a popular seafood ingredient in many cuisines around the world and can be prepared in a variety of ways, such as grilled, fried, boiled, or sautéed.
Prawns are rich in proteins, vitamins and minerals.
For starters, it is advised to get fresh prawns from your trusted fishmonger who will portion them for you according to the size you desire.
Grab your prawns and wash them thoroughly while removing the heads and de-shelling them.
Next butterfly each prawn straight in the middle, taking out the vein.
Butterflying is the act of splitting a piece of meat or fish almost in two and spreading it out flat.
This opens up the prawns and increases the surface area for the marinade to coat.
Make sure you have the following ingredients, 4 garlic cloves finely chopped, finely chopped 2-3 red chillies, 2 tbsp olive oil,1 tsp salt,1 tsp black pepper,1 tbsp lemon juice, and fresh coriander chopped.
Next, grate the lemon zest and squeeze the lemon juice out, add your garlic paste accompanied by the black pepper and salt.
Continue adding the red chillies and the rest of the ingredients. Once our marinade is done drop the prawns in the marinade and leave them for 30 to 45 minutes.
Now let's get grilling, grab a skewer and stack your prawns on it, as you get your grill piping hot. Place them onto the grill until they turn an orange colour, whilst being caramelized.
Prepare your salad consisting of chopped tomatoes, onions, and lettuce, then add a dash of lime juice.
Finally indulge in your scrumptious prawns and experience the juiciness, sweetness, and meatiness accompanied by the freshness, and tanginess of the salad.