Panang Curry Prawns
Prawn tails marinated for 30 minutes in a panang curry paste, ginger, garlic, and brown sugar, and seared on a griddle (skillet) for 2 minutes per side. They are prepared on a griddle and serve as an appetizer or main course.
Ingredients
- 8 large prawn tails (No. 1)
- 1 medium garlic clove
- 1 piece of ginger the size of the garlic clove
- 3 tsp brown sugar
- 2 tsp panang curry
- 1/2 lime or lemon (the juice)
- 2 tbsp mirin
- Oil, as needed
- Salt to taste
Method
- 1
Finely mince the garlic and ginger, add a pinch of salt, and crush them in a mortar until a paste is obtained. If you do not have a mortar, crush them with the base of a spoon on a cutting board.
- 2
Incorporate the brown sugar into the paste and continue crushing.
- 3
Add the panang curry and crush until everything is integrated.
- 4
Finish the marinade with the lime juice and the mirin.
- 5
Peel the prawns leaving the final ring and the tail, and remove the legs.
- 6
Make an incision in the back and remove the intestine, which is bitter and may contain sand. Reserve the shells and legs: they are useful for a fish stock.
- 7
Cover the prawns with the marinade and leave them for 30 minutes in the refrigerator.
- 8
Skewer them on a toothpick to be able to handle them all together.
- 9
Heat a griddle with a drizzle of oil and sear them for about 2 minutes per side. Overcooking them makes them rubbery.
- 10
When turning them over, pour all the remaining marinade juice over them.
- 11
Serve as an appetizer on small plates, or as a main course accompanied by a timbale of jasmine or basmati rice.