RECIPE
Nadiya Hussain
SERVES 8
FOR THE MARINADE :
• 6 garlic cloves
• 1 onion , roughly chopped
• 2 small clementines
• 1 tsp ground turmeric
• 2 tsp chilli powder
• Large handful of roughly chopped fresh coriander
• 150ml olive oil
FOR THE PRAWNS :
• 500g raw tiger prawns , heads and tails on
• 2 tbsp olive oil
AS SEEN ON BIG KITCHEN
Citrus Tiger Prawns
Shellfish and citrus is a match made in heaven . I grew up only ever eating seafood curried , but not today ! This is a simple citrus marinade made from sweet clementines , which is then smothered all over some big , juicy tiger prawns .
1 For the marinade , put the garlic and onion into a blender . Halve the clementines across the equator and remove any seeds . Add the halves to the blender , peels and all . Add the turmeric , chilli powder , coriander , olive oil , and 1 tsp salt , then blend to a smooth paste . 2 Put the prawns into a bowl , pour over the marinade , and carefully toss together . Cover and leave to marinate for 4 hours in the fridge . 3 Skewer the prawns , reserving the marinade , so they are ready to fry on a griddle or in the oven . 4 Add the olive oil to a non-stick frying pan over high heat . As soon as the oil is hot , add the reserved marinade and cook until thickened and coming away from the sides , which should take a few minutes . 5 Grill the prawns for 2 minutes on each side until they are pink and a ‘ C ’ shape . When they are ready , smother the cooked sauce all over them .
Tip : This is a great recipe to prepare in advance . Make the marinade the night before and leave it in the fridge .
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