Chargrilled Tiger Prawns
A delicious and simple prawn treat with cous cous, tomatoes and lime
Ingredients
-
20ml
juice of 1 lemon
-
200g
Raw tiger or jumbo king prawns, heads-on and washed
-
340g
4 medium tomatoes, chopped
-
20g
Fresh coriander, chopped
-
100g
Plain cous cous
-
1 tbsp olive oil
-
2 cloves of garlic peeled and crushed
-
½ x 5ml spoon Mild chilli powder
-
2 limes, quartered
Special Equipment
N/A
Method
1. Mix together the lemon juice, garlic, chilli powder and olive oil in a shallow china dish (not metal) Add the prawns and toss to coat them.
2. Cover with cling film and leave to marinate for 20 minutes.
3. Meanwhile prepare the cous cous according to the directions on the pack, and cool.
4. Stir the tomatoes and coriander through the cous cous and set aside.
5. Heat the grill and grill the prawns for 3 – 4 minutes turning often. They will turn from grey to a bright pink colour.
Nutritional information (typical values per 100g):
Calories - 322
Fat - 7 g
Peparation Time - 25 minutes
Cook Time - 5 minutes
Serves - 2
Storage Info - Do not store eat immediately while hot.
