Grilled Prawns with Chilies and Garlic

On vacations: We hit the sunny beaches where we occupy ourselves keeping the sun off our skin, the saltwater off our bodies, and the sand out of our belongings.
Erma BombeckPrawns in Garlic and ChiliesComing

|Straying a bit and making considerably less sauce from the Madhur Jeffrey’s prawn recipe, I decided to grill the prawns and brush them with the original sauce rather than cook the prawns stove top in the sauce.   The sauce has a pleasant sweet tart taste and while I couldn’t add hot peppers i tossed in a little diced peppadew and a little bit of diced hatch green chile, I reserved some of the sauce seasoned it with a little Sriracha sauce for a little more heat for myself.  I made the sauce a day ahead of time and I do believe that it benefitted from the overnight rest.  I did added a bit of lime and lemon zest and fresh cilantro to freshen it up a bit.  Delicious and I will make the whole recipe one night for a company dinner keeping in mind the little changes that I made.

Served with quinoa couscous salad with almonds, raisins, saffron and onions or rice pilaf.

Below is the original prawn recipe which I adapted for a smaller amount and I made 1/2 half of the recipe.  Heat a grill or grill pan on high (I used the grill/griddle pan to sear the shrimp brushing a little sauce over and served the rest of the sauce on the side.

Prawns with garlic and Chillis

Madhur Jaffrey adapted King Prawn Recipe

Ingredients
* 2 tbsp
 olive or sunflower oil
* 1 
medium onion, finely chopped
* 1 tsp 
finely chopped garlic
* 1 tbsp
 ground cumin
* 2 tbsp 
chilli powder
* 1½ tbsp 
ground coriander
* ½ tsp 
salt
* 2-400 ml 
cans coconut milk, well shaken
* 2 tsp 
tamarind concentrate or find a suitable substitute online as there are several substitute suggestions
* 3 
small stock cubes or 1/2 concentrated stock pod
* 4 tsp 
sugar, or to taste
* 1 lb. 10 oz) raw king prawns, peeled and deveined
* 2 
hot green chilies, sliced lengthways or your choice of milder chilies

Pour the oil into a non-stick karhai, wok or large pan, about 25 cm in diameter, and set it over a medium heat. Put in the onion and brown for about 5 minutes. Add the garlic and fry for a further 3 minutes, then tip in the cumin, chilli powder, coriander and salt. Reduce the heat and mix well for 1 minute. Pour in the coconut milk and spoon in the tamarind concentrate, then crumble in the stock cubes and add the sugar.
Bring to a boil, then reduce the heat to a simmer. Reduce the sauce until it is thick. Mix in the prawns and chillies and cook for 2-3 minutes until the prawns are just opaque and cooked through, then serve.