Made this dish twice now for guests and all loved it (seafood fans).
Really simple and would appreciate any feedback or further suggestions.
4 large Tiger Prawns (I guess our USA cousins call them shrimp?) 4 green limes. Chopped coriander (cilantro again for our USA cousins). 2 chopped birds eye chillie. 2 chopped garlic cloves.
Clean and de-vein the prawns. Finely chop the coriander Squeeze the juice of the limes.
Marinate the prawns in the lime juice & coriander overnight. The acid in the lime sort of cooks the prawns ceviche style.
Heat up a griddle pan real hot and toss in the prawns with some of the marinade to fry them off. I like to keep the pan "wet" and top up as required with the marinade to stop it going dry. Add chilli and garlic towards the end for a minute or so.
Great as an appetiser or serve with a salad and rice for a main.
bon appetit
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