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Fire Pit Recipes
Grilled Tiger Prawns with Tamarind Dipping Sauce
Roo Hasan of Pom Pom Cooks fired up our Plain Jane 120cm with 4 Swing Arm BBQ Racks a couple of weeks ago. Now we know letting someone else do the cooking really is as great as they say!
Ingredients:
Tamarind Sauce
4 tsp tamarind paste 4 tbsp hot water
1 tbsp brown sugar 1/2 clove garlic
1 tsp chaat masala 1/4 tsp chilli powder
Prawns:
50g melted ghee
1 tbsp fennel seeds, roughly crushed 1/2 garlic clove, minced finely
12-16 shell-on Tiger prawns
1 lemon
Handful fresh coriander leaves
Oil
Sea salt
Method:
1. To make the tamarind dipping sauce, add all of the sauce ingredients to a blender and whizz till smooth. Pour into a dipping bowl.
2. Prepare your Fire Pit for direct cooking over medium heat.
3. Mix the ghee with the crushed fennel seeds, garlic clove and pinch of sea salt.
4. Lightly drizzle the prawns in oil then place over a direct heat for 1-2 minutes or until completely pink and cooked through.
5. Pour the flavoured melted ghee directly over the prawns, add a squeeze of lime juice, garnish with fresh coriander and serve immediately with the tamarind dipping sauce.
