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Salt and Peppa Prawns
2# head-on Prawns (about 12 per pound)
1 Tbs. whole white peppercorns, lightly crushed in a spice grinder or mortar & Pestal
1 Tbs. whole black peppercorns, lightly crushed
3 Tbs. Maldon Sea Salt
1 Tbs. minced lemongrass
1 Tbs. chopped ginger
1/4 cup canola oil
Vietnamese Dipping Sauce, http://www.marthastewart.com/recipe/vietnamese-dipping-sauce
Cilantro sprigs
Lime wedges
In a small bowl, mix the crushed white and black peppercorns, salt, lemongrass and ginger. Set aside while you prepare the prawns.
Use 10 inch skewers and starting at the tail, gently thread the skewer under the shell along the back until the tip reaches the head. Repeat with remaining prawns. Arrange evenly on a sheet tray and drizzle with the oil. Sprinkle the peppercorn, salt, lemongrass and ginger mixture over the prawns, making sure to season both sides.
Heat a grill to medium high heat. Grill the prawns on the first side until light pink and slightly charred, about 2 minutes. Turn prawns onto the other side and continue to grill until cooked through, about another 1 1/2-2 minutes. Serve with lime wedges, vietnamese dipping sauce and cilantro sprigs.
Serves 4 as a main dish or 8 as an app.
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chefonthemove posted this
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Chef On The Move is a place to share my recipes, cooking demos and techniques, travel and adventure tips and all things related to good food from the source, good times and good living. My many years of cooking jobs in the restaurants, homes, test kitchens and TV studios in San Francisco, Italy, and in New York with Bobby Flay, the renown chef Eric Ripert, and currently with Martha Stewart, have given me a broad and diverse range of food knowledge. Here I combine my professional experience with my life-long incurable habit of leaving my home for adventure, travel, and the search for great food.
