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Honey Lime Prawns
Tiger prawns are the larger of the shrimp family, which are usually classified by a number that refers to the amount of shrimp per pound. For this recipe, we suggest going with 6-10 count, which is 6 to 10 shrimp per pound.
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Ingredients
12 large tiger prawns, peeled and deveined
1 small shallot, finely diced
2 tbsp (30ml) chopped fresh cilantro
2 tsp finely chopped Thai red chili
1 tablespoon (15ml) peanut oil
1 tbsp (15ml) vegetable oil
Fresh cilantro sprigs for garnish, optional
How To Make
1
Toss the shrimp into a non-reactive bowl.
2
In a separate bowl, mix the shallot, lime juice, cilantro, honey, red chili, and peanut oil. Pour this over the shrimp. With your hands give it all a big toss to make sure all the shrimp are coated with the marinade.
3
Cover the bowl of shrimp with plastic wrap and refrigerate for 30 minutes.
4
Remove the bowl and unwrap. Season the shrimp with salt and pepper.
5
Place a large skillet over high heat and give it a minute or two to get nice and hot. Add your vegetable oil, give it a few seconds to heat up, and toss in the shrimp and all of the marinade.
6
Cook for about 1 minute per side or until they are bright pink. You need to cook them all the way through…if in doubt, pull one out and tear it open to check.
7
When they are ready, pour them out of the hot pan onto a serving dish. Garnish with cilantro sprigs.
