Chef Dario Cavaliere writes a weekly food column for the Waterford News & Star
THESE chilli prawns are a great dinner option and they take no time at all to cook. You should marinate the prawns a few hours ahead or overnight so that they soak in all the flavour. The same with the salsa, it can be done ahead so that the flavours are allowed to mingle. The key is to use a really hot pan to cook the prawns and really only cook them for 2 or 3 minutes each side. You will know they are cooked when they turn pink and have browned on the outside.
1/2 red onion
1 fresh red chilli
1 bunch coriander, chopped
Juice of ½ lemon
1 tsp. tomato paste
3 tbsp. Olive oil
Salt and pepper
24 large tiger prawns
4 tbsp. olive oil
2 garlic cloves, minced
½ thumb fresh ginger, peeled and minced
1 tsp. chilli powder
½ tsp. Ground coriander
Juice ½ lemon
Salt and pepper
Start by marinating your prawns. In a small mixing bowl, whisk the olive oil with the minced garlic, ginger, lemon juice and spices. Cover the prawns with this marinade, ensuring that they are well coated. Cover and place back in the fridge for at least 30 minutes.
Meanwhile to make the salsa, peel the mango and then dice it into small cubes and the same with the red onion. Place into a mixing bowl and add the chopped coriander, lemon juice, tomato paste and chilli and mix well. Season with salt and pepper to taste, then refrigerate 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.
Remove the prawns from the pan and pile high in a warmed serving dish, then pour the salsa all over.
Serve with a potato salad or fresh boiled asparagus and lime wedges.