You'll need
400 gmcanned peeled tomatoes75 gm (1/3 cup)brown sugar60 ml (¼ cup)cider vinegar2 tbspWorcestershire sauce1 tbspDijon mustard3garlic cloves, finely chopped2 tspeach ground coriander and ground cumin½ tspeach ground cinnamon, ground fennel and sweet paprika¼ tspground cloves and ground chilli80 gmbutter, coarsely chopped2 kguncooked large prawns (about 20), split lengthways, tails intact, deveined, heads discardedFor brushing:olive oil2 tbspfinely chopped chives
Method 01 • Pulse canned tomato in a food processor until coarsely chopped. Transfer to a large saucepan over medium-high heat, add sugar, vinegar, Worcestershire sauce, mustard, garlic and spices and bring to the simmer, stirring occasionally, until thickened (7-8 minutes). Stir in butter and season to taste. 02 • Heat a char-grill pan (or barbecue) over high heat. Brush prawns with a little olive oil and cook in batches, flesh-side down, for 1-2 minutes, then turn and brush generously with tomato mixture. Char-grill until prawns are just cooked though (2-3 minutes). Transfer to a serving plate, scatter with chives and serve hot with remaining sauce.
bon appetit
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