GLAZED GARLIC PRAWNS

• porsi: 2

Bahan-bahan

12 extra-large tiger prawns

Olive oil

For the garlic and paprika mop:

125g butter

200mI cider vinegar

1 tsp smoked paprika

½ tsp mustard powder

½ tsp ground cumin

½ tsp ground coriander

½ tsp black pepper

1 tsp salt

4 garlic cloves, finely chopped

Petunjuk

1 To prepare the prawns, remove the tail shells, being careful to leave the heads and tail tips on for presentation.

2 Devein each prawn by using a small paring knife to score the prawn about ½cm down the length of its tail and carefully remove the black vein.

3 Using a pestle and mortar, grind together all of the dry ingredients into a fine rub. Place all of the ingredients, including the rub, into a Weber drip tray.

4 Bring your mop to a simmer over a high direct heat for 10 minutes and then your sauce is ready. (Always baste the food you are cooking with a warm mop.)

5 Preheat your grill to 250°C for direct heat and place the prawns on to your grill.

6 Throughout the cooking process, brush your prawns with your warm garlic mop every two minutes, rotating the prawn each time until the mop has been used.

7 Cook the prawns for eight minutes until cooked through.