Prepare to get down and dirty with your food.
A few weeks ago I certainly did when I had the whole weekend to myself when the boys visited family up north. It was the first opportunity since Christmas that I got the house to myself to enjoy a bit of peace and quiet, and to contemplate how the hell I am going to cope with a baby and an unruly toddler at the same time. I still don’t have a solution but I’m sure I’ll survive. I always do.
Anyway, in contrast to having morning sickness around the Christmas period and living off fish fingers and simple foods that require minimal cooking, this time I actually bothered to plan the meals and cook for myself. So what exactly does a mother cook for herself when given the opportunity? Goodies she likes which she never gets to eat, of course! In my case I’m sitting with a husband who hates spices, so most cuisines from the Middle and Far East are out of the question. My three main meals ended up being Lamb Tagine with Honeyed Prunes, Chicken Tikka Masala and these babies you see in this post.
Words can’t describe how much I enjoyed my weekend and the food. Just to sit there in front of the blaring TV watching entertaining rubbish such as X-Men Origins:Wolverine while making the loudest, grossest sucking noises that put the messiest eater to shame was a treat. Bliss.Print
- 1kg (2¼ lbs) raw shell-on tiger prawns
- 1 garlic clove, peeled and finely chopped
- 1 red chili, deseeded and finely chopped
- 15ml (1 tbsp) sesame oil
- 30ml (2 tbsp) dark soy sauce
- grated rind of 1 lime
- juice of 2 limes
- 30ml (2 tbsp) brown sugar
- With a sharp knife, score down the back of the shrimp. Remove the thin, digestive tract with the tip of the knife. Repeat with the rest of the prawns. Rinse the prawns under running water and pat dry with paper towels. Place the prawns in a large bowl.
- Mix the garlic, oil, soy, rind, juice and sugar then pour the marinade over the prawns and stir well, making sure all surfaces of the prawns are coated with the marinade.
- Cover the dish and leave in the fridge for at least 4 hours, preferably overnight.
- Just before serving, preheat the grill. Transfer the prawns to the grill pan and grill as close to the heat as possible for 6-8 minutes, turning and basting frequently with the marinade juices, until the prawns are pink, and slightly charred.
- Transfer the prawns to a warmed serving platter and scatter over some chopped fresh coriander. Serve with lime wedges.
- We like to eat egg noodles on the side.
- You can cook the prawns on the barbecue if you prefer.
- Don’t forget the finger bowls!
- Serving Size: 1 serving
- Calories: 231
- Sugar: 1 g
- Sodium: 127 mg
- Fat: 16 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 127 mg