Spicy Apricot Galangal Prawns

Posted by francis keyser Monday, August 23, 2010
Taste Level: GR
Cost: $20 and under
Serves: 4
Prep Time: 10-15 min.
Cook Time: 5-10 min.
Difficulty: 1

I had been experimenting once more with our Apricot Ginger/Galangal Sauce and came across this variation that I thought would taste great on shrimp. I went out to the store, grabbed some prawns and tested it out. Although I am not a fan of sweet and spicy shrimp I have to say, test successful! The apricot, ginger jalapeno flavor really meshed well with the grilled prawns and I found myself wishing I had made more. Now I want to try it on some salmon!

Ingredients:
Prawns
12 large prawns
2 wooden skewers (soaked in water for 30 minutes)

Apricot Galangal Sauce
1/4 cup Apricot preserves
1 tbsp cider vinegar
1 tsp soy sauce
2 tbsp fresh chives (diced)
1/2 tsp fresh galangal (minced, galangal is a Thai ginger)
1/2 tsp red pepper flakes
2 pinches ground ginger
2 pinches brown sugar
1 jalapeno or 1 Thai chili (diced, optional)
1 tbsp Pineapple
1/2 of a Jalapeno (seeded, diced)
1/8 tsp liquid smoke (mesquite flavored)

Sauce
Heat preserves in a small non stick skillet over medium low heat until they begin to liquefy. Whisk in remaining ingredients, remove from heat and chill until ready to serve.

Prawns
Rub 1/2 of sauce onto the prawns coating well, cover and let sit in refrigerator for 20-30 minutes. Remove prawns from refrigerator and thread onto the wooden skewers.

Heat grill to medium high heat.

Lay skewers on the bottom rack, baste with sauce and grill for 3-4 minutes, flip, baste once more and continue to grill 3-4 minutes or until the prawns center has turned opaque. Remove from grill and let cool for 1-2 minutes before serving! Enjoy!

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