Recipe by Marcus Hender
"Succulent and moist grilled prawns. Serve with salad, potatoes, and bread. Enjoy!"
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tiger prawns, peeled and deveined
limes, zested and juiced
green chile peppers, seeded and chopped
1 (2 inch) piece
fresh ginger root, chopped
medium onion, coarsely chopped
I tried this recipe for a birthday party in March, and it was a huge hit. The only change I made was to add about 2 oz of rum in order to thin out the marinade a bit. I only had time to marinate the prawns for 2 hours, but they were great, and I've served them twice since.
This recipe, and I made exactly as stated, needs some work. What I ended up with was the puckering taste of lime to end all limes (granted, I juiced those limes well, as I used to work in a southwest Mexican/Mediterranian restaurant as a prepcook). It's a good start, just needs some tweaking. I would at least double or triple the amount of ginger and garlic called for. It had 0 heat even with four jalapeno bodies (maybe he meant to use ceranos but, it's not stated), so add the seeds too. I noticed when I was making this that there is no salt or pepper and thought that was a little odd. Add a couple tsp of salt at least and maybe a few cracks of pepper. It's a good base, but really with the zest of four limes AND all their juice, they overpowered the amount of the rest of ingredients included in the recipe and all I got was a bitter lime taste. Also, could try adding some sugar as well. Help cut the extreme bitterness of the lime. That's my 2c anyway. Thanks for the recipe. (btw, i tried to remedy by sprinkling salt, cracked pepper, and cumin over skewers the second day, it helped).
We really enjoyed this. The lime and spice level were just right (I left the seeds in half of the jalapenos). I learned somewhere along the way that a citrus marinade essentially cooks seafood if left too long (and 4 hours would be considered too long), so I marinated the shrimp for about a half hour, and it absorbed the flavor perfectly without sacrificing texture. I sliced some extra onion and grilled it with the shrimp in a grill pan until it was nice and caramelized--yum! This was easy to prepare and went very well with Sweet and Sassy Vanilla Slaw, also from this site.
I rarely eat fish and I passed on this but my partner loved it. I made it exactly as directed. I also made him Citrus Swordfish With Citrus Salsa (on this site) the other night. He said it was a real treat to have the fish and said both were of restaurant quality.
My shrimp must have been in the marinade for too long, they were tough. I really was not pleased with this recipe at all.
Followed this to the T aside from I had no more green chillies so had to use 1 green and 1 red as a substitute. On the whole was disappointed with a high star recipe. It was too sour and the the prawns turned out a poor texture, even though I marinaded it for 2.5 hrs only. Th eonly pro was that the marinade did surprisingly impart alot of flavour abeit sour. Would not try this again.
Made this for the 4th of July -- just as written. It turned out wonderful and was gone before everything else. Contrary to what some have said it's the perfect amount of spice (not too much and not too little), I would only cut out some of the chile peppers if you are sensitive to spicy foods. I will probably make it everytime I grill.
* Percent Daily Values are based on a 2,000 calorie diet.
Big M's Spicy Lime Grilled Prawns
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 5
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