Aromatic Tiger Prawns

These are delicious oriental tasting appetizers.

• Ready In: 35 mins
• Serves: 8
• Yields: 8 skewers

Ingredients

• 16  raw tiger  prawns (jumbo shrimp)
• 1⁄2 teaspoon chili powder
• 1  teaspoon fennel seed
• 5  peppercorns
• 1  star anise, broken into pieces
• 1  cinnamon stick, broken into pieces
• 2  tablespoons  peanut oil
• 2  cloves garlic, minced
• 3⁄4 inch  piece ginger, peeled and finely chopped
• 1  shallot, chopped
• 2  tablespoons water
• 2  tablespoons rice vinegar
• 2  tablespoons brown sugar
•  salt
•  pepper
•  lime slice
•  green onion, chopped

Directions

1. Peel the prawns, but leave tails intact. Cut along the back and remove the dark vein.
2. Thread the prawns in pairs on 8 small skewers.
3. Heat a heavy frying pan, add the chili powder, fennel seeds, peppercorns, start anise and cinnamon sticks and dry-fry for 1-2 minutes to release the flavours.
4. Leave to cool, then grind coarsely in a grinder or tip into a mortar and crush with pestle.
5. Heat the peanut oil in a shallow pan, add the garlic, ginger and chopped shallot and cook over a low heat, stirring occasionally, until very lightly colored. Add crushed spices, season with salt and pepper and the cook the mixture gently for 5 minutes.
6. Add rice vinegar and brown sugar, stir until dissolved, and then add the prawns. Cook for about 3-5 minutes, until they turn pink, but are still juicy.
7. Serve hot and garnish with lime wedges and green onion.