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Tiger Prawns Recipe

Name: STK Steakhouse - Strands Tiger Prawns Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 12 pieces raw large tiger prawns (peeled, deveined, tails on); 2 tbs olive oil; 1 tsp sea salt; 1 tsp black pepper (freshly ground); 1 tsp smoked paprika; 2 cloves garlic (minced); 1 tbs fresh lime juice; 2 tbs fresh cilantro (chopped); 2 cups ripe plum or vine tomatoes (medium, diced); 0.25 cups red onion (finely diced); 0.5 pieces jalapeño (seeded and finely chopped); 2 tbs fresh cilantro (chopped); 1 tbs fresh lime juice; 0.5 tbs olive oil; 0.5 tsp sea salt; 0.25 tsp black pepper; 0.5 cups mayonnaise (preferably full-fat); 1.5 tsp aji amarillo paste (or substitute: 1 tsp hot yellow pepper paste + 1 tsp paprika); 0.5 tbs lime juice; 0.5 cloves garlic (minced); 0.5 tsp honey; 0.25 tsp sea salt; 4 pieces lime wedges; 0.25 cups microgreens or extra cilantro

Inspired by STK Steakhouse - Strand

Time30m

Serves4

tomato salsa - aji amarillo mayo

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Ingredients

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Tiger Prawns

12 pieces raw large tiger prawns (peeled, deveined, tails on)

2 tbs olive oil

1 tsp sea salt

1 tsp black pepper (freshly ground)

1 tsp Smoked paprika

2 cloves Garlic (minced)

1 tbs Fresh lime juice

2 tbs fresh cilantro (chopped)

Tomato Salsa

2 cups ripe plum or vine tomatoes (medium, diced)

1/4 cups red onion (finely diced)

1/2 pieces jalapeño (seeded and finely chopped)

2 tbs fresh cilantro (chopped)

1 tbs Fresh lime juice

1/2 tbs olive oil

1/2 tsp sea salt

1/4 tsp black pepper

Aji Amarillo Mayo

1/2 cups mayonnaise (preferably full-fat)

1 1/2 tsp aji amarillo paste (or substitute: 1 tsp hot yellow pepper paste + 1 tsp paprika)

1/2 tbs ReaLime juice

1/2 cloves Garlic (minced)

1/2 tsp Honey

1/4 tsp sea salt

To Serve

4 pieces Lime wedges

1/4 cups microgreens or extra cilantro

Method

Tiger Prawns

Prep and marinate

Rinse prawns and pat dry with paper towels. In a bowl, combine 2 tbs olive oil, minced garlic (2 cloves), 1 tsp sea salt, 1 tsp black pepper, 1 tsp smoked paprika and 1 tbs lime juice. Add the prawns and toss to coat thoroughly. Let marinate at room temperature for 10–15 minutes (no longer than 30 minutes).

Cook prawns

Heat a large skillet or grill pan over medium-high heat until very hot. Add a thin film of oil or use the remaining marinade in the pan. Add prawns in a single layer (work in two batches if necessary). Cook prawns 1.5–2 minutes per side until opaque and lightly charred; internal flesh should be firm and white with a pink exterior. Avoid overcooking. Remove prawns to a warm plate and sprinkle with chopped cilantro (2 tbs).

Tomato Salsa

While prawns marinate, combine diced tomatoes (2 cups), finely diced red onion (1/4 cup), chopped jalapeño (1/2), chopped cilantro (2 tbs), 1 tbs lime juice, 1/2 tbs olive oil, 1/2 tsp sea salt and 1/4 tsp black pepper in a medium bowl. Stir gently to combine. Let sit 10 minutes at room temperature to marry flavors. Taste and adjust seasoning or lime as needed.

Aji Amarillo Mayo

Whisk together 1/2 cup mayonnaise, 1 1/2 tsp aji amarillo paste, 1/2 tbs lime juice, 1/2 minced garlic clove, 1/2 tsp honey and 1/4 tsp sea salt until smooth. Taste and adjust heat or acid—add a little more aji paste for more heat or a bit more lime for brightness. Chill briefly if you prefer it cold.

To Serve

Spoon a generous tablespoon of tomato salsa onto each plate or onto a shallow serving platter. Arrange 3 prawns per portion over the salsa. Drizzle or dot aji amarillo mayo over the prawns (about 1 tsp per prawn) or serve the mayo on the side for dipping. Garnish with microgreens or extra cilantro and lime wedges. Serve immediately while prawns are hot.