Grillade räkor med tamarindsås

Ingredients for Grilled Prawns with Tamarind Sauce

• 675g jumbo (8 to 12 per lb) prawns

• 3 teaspoons sea salt dissolved in 1325ml water

• 1 tablespoon tamarind from a pliable block

• 80ml water

• 1 tablespoon peanut oil

• 1 tablespoon chopped cleaned fresh coriander roots and/or stems, pounded to a paste

• 1 tablespoon minced garlic

• 1 tablespoon Sriracha or other Asian hot chilli sauce

• 1 1/2 tablespoons palm sugar, or to taste

• 1 tablespoon Asian fish sauce (preferably Thai naam pla), or to taste

• Garnish: 2 fresh serrano or jalapeño chillies, seeded, halved lengthwise, and finely julienned crosswise

• and fresh coriander sprigs

Prepare grill for cooking.

Soak prawns (still in shells) in salt water 5 minutes, then rinse well in a colander.

Place tamarind in a bowl with water and rub with your fingers to dissolve pulp. Pour through a sieve into a bowl, pressing hard on solids, and discard solids.

Heat oil in a small heavy saucepan over moderate heat until hot but not smoking, then cook coriander paste and garlic, stirring, until fragrant. Stir in hot sauce, 3 tablespoons tamarind juice, palm sugar, and fish sauce. Simmer until thickened to consistency of light syrup, about 3 minutes.

Snip shells of prawns with scissors down centre of back, from wide end to second-to-last tail section. Butterfly prawns in their shells, making a deep incision along length of back where shells are cut, and devein.

Grill prawns on their sides on an oiled rack set 5 to 6 inches over glowing coals until shells are pink and slightly charred and prawns are just cooked through, 3 to 4 minutes on each side. (Alternatively, grill prawns in a hot well-seasoned ridged grill pan over moderate heat.)

Spoon tamarind sauce over prawns (still in shells) in a serving dish.

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