Chef Dario Cavaliere writes a weekly food column for the Waterford News & Star
THIS is a fantastic starter dish for four people or a main course for two. It packs quite a punch of flavour with chilli, ginger and garlic in the sauce. Served with some peppery rocket or with some steamed basmati rice, you have a tasty crowd pleaser for dinner. The only thing to remember with this dish is that if you cook the prawns for too long they will become tough, small and rubbery, so cook right before you are ready to eat, and have all of the other ingredients prepared and ready to go.
12 large prawns, shelled
4 tbsp. olive oil
2 garlic cloves, minced
½ thumb fresh ginger, peeled and minced
1 small red chilli, deseeded and sliced
1 tbsp. chopped fresh coriander
Juice ½ lemon
200g fresh rocket leaves
Salt and pepper
Place the prawns in a large bowl and marinate with the olive oil, chilli, ginger and lemon. Season well with salt and pepper and place in the fridge until needed.
Heat a griddle pan to a very high heat or you can turn the grill part of your oven to maximum. Place the prawns on the pan and cook for 3 minutes on each side, until the prawns are browned and crispy.
Divide the rocket leaves between 4 plates and place the grilled prawns on top. Scatter with the fresh chopped coriander and an extra squeeze of lemon juice.