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| Butterfly prawns |
ingredients
- 16 raw tiger prawns, peeled and deveined, with tails intact
- juice of 2 limes
- 1 teaspoon cardamom seeds
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1⁄2 teaspoon ground cinnamon
- 1 teaspoon ground turmeric
- 1 garlic clove, crushed
- 1 teaspoon cayenne pepper
- 2 tablespoons vegetable oil
serves 2–4
- If using bamboo skewers, soak in cold water for at least 30 minutes.
- Cut the prawns in half lengthways down to the tail, and flatten out to form a symmetrical shape.
- Thread a prawn onto two skewers, with the tail in the middle. Thread another 3 prawns onto the same two skewers in the same way. Repeat until you have four sets of 4 prawns on each two skewers.
- Lay the skewered prawns in a glass or ceramic dish. Sprinkle the lime juice over them. ombine the spices and oil in a small bowl, and use to coat the prawns well. Cover and chill for 2 hours.
- Cook the prawns on a foil-lined grill pan under a hot grill for 6 minutes, turning halfway hrough cooking. Serve immediately.
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