Tamarind Prawns

What do I need?

For the Green Sauce:

• 25 g flat-leaf parsley
• 25 g coriander
• 1 clove garlic
• ½ small red onion, chopped
• 2 tbsp cider vinegar
• 2 tbsp olive oil
• ½ tsp golden caster sugar
• ½ tsp fine salt
• 1 tsp ground black pepper
• ½ tsp ground allspice
• ¼ tsp ground turmeric

For the Marinade:

• 58 g tamarind paste
• ½ red pepper, roughly chopped
• 2 cloves garlic
• 1 small chilli (deseeded, if desired)
• ½ tsp golden caster sugar
• ½ tsp fine salt
• ½ tsp thyme leaves
• ½ tsp ground allspice
• 1 tsp cider vinegar
• 1 tbsp olive oil

To Serve:

• 450 g whole Tiger prawns
• ½ lime, cut into 4 wedges

How do I make it?

1. Combine all green sauce ingredients in a blender. Blend until combined but still slightly coarse. Transfer to a small bowl, cover, and chill until needed (can be prepared up to 24 hours ahead).
2. Rinse the prawns in cold water and set aside. Blend all marinade ingredients until smooth. Place prawns in a bowl and pour the marinade over them. Rub the marinade into the prawns, ensuring they are well coated. Cover and marinate in the fridge for up to 1 hour.
3. Preheat the gas barbecue to high heat. Once the grill is hot, reduce the heat to medium-high.
4. Place the prawns on the grill, discarding any excess marinade. Cook for about 5 minutes on one side until they come away easily. If they stick, leave them a little longer. Turn over and cook for another 3-5 minutes until pink, opaque, and cooked through.
5. Arrange the prawns on a dish with the green sauce alongside for dipping. Serve with lime wedges for squeezing over.