Quick and easy way of cooking prawns, this recipe can also be used for crayfish tails. Marinade the night before.Ingredients:
18 extra large tiger prawns (approximately 1kg)
1 Tbsp seafood masala (I used the one of Simply Spice)
1/4 cup Nandos lemon & herb sauce
1/4 cup peri-peri Spur sauce
1 Tbsp tomato sauce (optional)
Slit the prawn on top half way threw and devein, wash and allow all the water to drain off in a colander. Rub seafood masala in each prawn. Marinade for a few hours or better still overnight in the fridge. Cook in a preheated oven at 200 degrees Celsius for 10 minutes.
Mix together the sauces and pour over the prawns and cook a further 10 minutes. Serve with lemon rice.
4 cups cooked rice, preferably long grain or basmati
2 tsp coriander / koljana seeds
2 Tbsp sunflower oil
2 tsp mustard seeds
8 curry leaves
3 green chillies, chopped
1 tsp grated ginger
1 ½ tsp turmeric / borrie
Juice of 2 lemons
Gently roast and then coarsely powder the coriander seeds. Keep aside. Heat the oil in a pan and add the mustard seeds, curry leaves and green chillies. Fry till the spluttering stop, taking care not to burn the spices. Add the turmeric powder and turn off the heat.
Add the lemon juice and mix well. Add the rice, roasted coriander powder and mix thoroughly. Reheat the rice if necessary.
© Cape Malay Cooking & Other Delights