King Prawns with Spicy Dip
Dippers and dips - ideal for gatherings or meals with family and friends.
24 Raw King Prawns (jumbo shrimp)
Juice of half a lemon
1 Bay Leaf
1 Thyme sprig
Vegetable Oil, for brushing
Salt and ground black pepper
For The Spicy Dip
1 Onion, chopped
4 Canned Plum Tomatoes, plus 4 tbsp of the juice
1/2 Green Bell Pepper, seeded and chopped
1 Garlic Clove, crushed
1 tbsp Cashew Nuts
1 tbsp Soy Sauce
1 tbsp Dessicated Coconut
Peel the prawns, leaving the tails intact and reseving the shells. Place in a shallow dish and sprinkle with the lemon juice, paprika and seasoning. Cover and chill in the refrigerator.
Put the shells in a pan with the bay leaf and thyme, add cold water to cover and bring to the boil. Simmer gently for 30 minutes, then strain the stock into a measuring jug. Top up with water, if necessary, to 300ml/half pint/1 1qtr cups.
To make the spicy dip, place all the ingredients in a blender or food processor and process until the mixture is smooth.
Pour the mixture into a pan, add the measured prawn stock nd simmer gently over a medium heat for 30 minutes, until the sauce is fairly thick.
Preheat the grill, thread the prawns on to small skewers, the brush the prawns on both sides with a little oil and grill under a low heat until cooked, turning once. Serve immediately with the dip.
If unshelled raw prawns are not available, use cooked kin prawns instead. Just grill them for a short time, until they are completely heated through.
For a veggie or vegan variation of this dish, use tofu or veggie such as baby corn, mushrooms or bell peppers. Substitute vegetable stock for the prawn stock in the dip.
Serves 4 - 6.
Let me know how you get on with this.