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Prawns Hot Chili Marinade
Method
• Place the molasses and vinegar in a small pan, heat and simmer until slightly syrupy; leave to cool slightly
• Add the garlic and chili and 4 tbsp oil and whisk; leave to cool completely; stir in the coriander
• Pour half the mix into a shallow dish and add the prawns; toss gently and leave to marinade for 30 minutes
• Heat the remaining oil in a large frying pan and fry the prawns for about 5 minutes over a high heat, turning occasionally
• Reduce heat and cover with a lid for another 3-5 minutes, until prawns are pink and cooked through. These prawns could also be cooked on a barbecue
• Serve the prawns with the remaining marinade served as a dip
Ingredients
- 2 tbsp Olive oil
- 4 tbsp Billington's molasses sugar
- 8 tbsp White wine vinegar
- 3 Clove garlic, crushed
- 2 Fresh red chilies, deseeded and chopped
- 6 tbsp Sunflower oil
- 4 tbsp Fresh Coriander, chopped
- 24 Raw tiger prawns in their shells, washed and dried
By EEDD
Views 996 Added Thu Jun 17 2010
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