For the lime mayonnaise
For the prawns
- 2 tbsp vegetable oil
- 1 garlic clove, crushed
- thumb-sized piece ginger, grated
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- ½ red chilli, finely chopped
- 1 tbsp tamarind paste
- 180g raw jumbo king prawns (or tiger prawns)
- toasted sesame seeds, sliced
- spring onions and cooked
- rice, to serve
Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…
Mix the lime juice with the mayonnaise and set aside.
Heat the oil in a large, non-stick frying pan over a medium heat and add the garlic, ginger and chilli. Lightly fry for 2 mins until fragrant, then add the tamarind paste.
Toss the prawns in the mixture and cook for 2-3 mins until they have all turned pink. Serve with rice topped with the sesame seeds and spring onions, and the lime mayo, plus lime wedges for squeezing over.