Best Jalapeno Tiger Prawn Ginger Skewers Recipes

JALAPENO TIGER PRAWN GINGER SKEWERS

Steps:

• Slit open the chillies from top to tail, taking care to leave the stalks intact. Scrape out the seeds. Divide the shredded basil and chopped ginger between the chillies and generously season the chiilies inside.
• Shell the prawns, leaving the tail section intact. Place a whole prawn inside each chilli, leaving the tail poking out of the pointed end. Smear a little butter on top of each prawn, then squeeze the chillies together to enclose the prawns.
• Thread 3 chillies, alternating colours, onto 2 short, parallel bamboo skewers so that the chillies look like the rungs of a ladder - you will need to soak the skewers for 20 minutes before using them. Repeat to make 8 ladders.
• Cook the chillies over fairly hot coals for about 5 minutes, turning frequently until they are softened and a little charred, and the prawns are cooked through. Serve with wedges of lemon. Delicious.

SKEWERED TIGER PRAWNS WITH HONEY-LIME BUTTER

Steps:

• Soak 12 wooden skewers in water for 20 minutes. Preheat a griller (broiler) on high.
• Combine all the Honey-Lime Butter ingredients in a small food processor fitted with the metal blade or in a blender, including paprika to taste. Process until smooth. Using a spatula, transfer to a small, heavy pan and place over low heat. Cook gently for 5 minutes to blend the flavors. Set aside.
• Prepare a heatproof grilling plate or barbecue plate by lining with heavy-duty aluminum foil. Drain the skewers and thread 2 prawns onto each of the skewers. Arrange the skewers on the foil-covered plate. Brush the prawns with some of the butter.
• Grill or broil, turning once and brushing with the butter to keep the prawns moist and well flavored, until cooked through, about 2 minutes on each side.
• Transfer to warmed individual plates and garnish with the coriander sprigs and lime halves. Best served immediately.

CARIBBEAN TIGER PRAWNS WITH GRILLED PINEAPPLE SALSA

Steps:

• For the prawns: In a measuring cup, whisk together the agave, sugar, lemon juice and lime juice until the sugar is dissolved. Pour half of the mixture into a large bowl; reserve the rest in the cup for serving. To the marinade in the bowl, add the olive oil, chile flakes, paprika, garlic, ginger, orange zest, and salt and pepper to taste. Add the prawns, stirring to coat. Set aside to marinate for 10 to 20 minutes.
• For the grilled pineapple salsa: Prepare a grill for medium-high heat.
• Thread the pineapple cubes onto skewers. Grill until grill marks appear, turning once, 3 minutes per side. Remove the skewers from the heat; turn the heat down to medium.
• Remove the pineapple cubes from the skewers and place in a large bowl, along with the tomatoes, jalapenos, red onions, parsley and a pinch of salt. Stir to combine, then set aside.
• For the cilantro crema: Stir together the sour cream, agave, lemon juice and cilantro. Set aside.
• Grill the prawns: Clean and lightly oil the grill grates. Remove the prawns from the marinade and grill, turning once, until grill marks appear and the prawns are cooked through, about 2 minutes per side.
• Serve the prawns drizzled with the reserved marinade and the cilantro crema, and with the pineapple salsa on the side.

JALAPENO-LIME AIOLI

Steps:

• Place the garlic and salt in the bowl of a food processor.
• Process until pureed.
• Add the egg and egg yolk and process, scraping down the sides of the bowl to combine the ingredients thoroughly.
• With the machine running, very slowly add the canola oil,.
• a few drops at a time at first; and then in a thin steady stream; it will emulsify and thicken.
• Once the oil is added and the aioli has formed,.
• quickly pulse in the lime zest and the lime juice.
• Transfer to a bowl and stir in the peppers.
• The aioli may be refrigerated in an airtight container for up to 1 day.