Big, whole prawns are best for this quick dish. I used the Big Prawn Company big & juicy tiger prawns which only seem to be available from Waitrose and Ocado. Currently £5.99 for 220g (the box says ’10 prawns’, but mine contained 11!). Enough for 2:
- 10 large, raw prawns (defrosted)
- 1 tsp chipotle paste (the type I used was very hot, so quantities will vary)
- 2 tsp olive oil
- 2 tsp tomato ketchup
- 1.5cm cube of ginger grated
- 1 clove garlic crushed
- 1 tsp curry powder
- Juice of 1/2 a lime
Partially shell the prawns – leave on the heads and the last bit of the tail, but remove the rest of the shell from the body.
Mix together the chipotle paste, the olive oil, the ketchup, the ginger, the garlic, the curry powder and half the lime juice. Spread the mixture on the prawns.
Heat the grill, and cook for about 2 minutes on each side, or until the prawns are fully cooked.
Serve sprinkled with the remaining lime juice. I served the prawns with rocket, avocado and cherry tomato salad.