Salt-crusted prawns with lemongrass sauce
Treat yourself with these prawns in salt crust with lemongrass sauce. The taste will tackle your palate!
1. Prepare the marinade: peel and chop the ginger. Chop the sprigs of lemongrass and the chilli pepper. Blend the lemongrass with the garlic and ginger then add the lime juice and olive oil. Take 1/3 of this mixture and add the chopped chilli pepper. Set aside. Pour the remaining mixture into a small bowl and add the prawns. Leave to marinate for 30 minutes. Remove the prawns and toss the marinade.
2. Preheat the oven at 200°C (th. 6/7). In a bowl, mix the coarse salt with 4 tablespoons of water. Spread half of the mixture on a tart pan and place the prawns with the heads pointing outside. Cover with coarse salt and leave the heads exposed. Bake for 8 to 10 minutes: the prawns are cooked when the heads are brown.
3. Remove the bed of salt with a fork. Cut the second lime into quarters. Serve the prawns with the lemongrass sauce and the lime quarters.
Photo credit : Gourmandises Salées Ed. Culinaires Rina Nurra Lissa Streeter
