On our first trip to Super U in Grand Baie I discovered a freezer filled with extra large tiger prawns. My friend and I took the calculator out and started to do a Money conversion. Mauritian MRU rupees into Euro. 1 kg of these Sea Tiger Prawns - or 3 pieces- had the price of less then 35 €. It took us the time until the cyclone shopping spree to finally buy these. Preparing them was new to me. But smaller ones were always good, so why not.
Cleaning them is the same as any other kind of prawns, only bigger.
I used the large heads to make a fond base.
Recipe for 3:
3 sea tiger prawns
500 ml water
1 medium onion
3 cloves of garlic
Grilled Masala powder
Herbes de Provence
Dried chives
Salt and pepper
60 ml double cream
3 small slices of baguette
3 tsp cold butter
Oil
Put the washed heads into the water with the onion and garlic, with herbes de provence and pepper. Do not salt the water.
Cook for 20 min. Drain the stock into an other pot and reduce it 35%. Now salt it.
Take a third off into a cup and use for the rice later.
Add cream and bread and season to taste.
When it has cooked again, take it off the heat and put ice cold butter in and stir.
Do not reheat, but cover the sauce to stay warm.
Cut the body of the prawns along the back with scissors. Take a knife and pull out the intestine completely. Wash.
In a bowl with a bit of oil, add garlic, salt and Masala powder and let it sit 20 min.
In a hot pan with a little oil cook them for 3 min on each side, or more depending on the size.
Serve with seasoned rice and veg.
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