500gr Black Tiger prawns, peeled and deveined with tail left on
½ tbsp Sambal Oelek
1 tbsp each fresh mint and cilantro, minced
1 garlic clove, minced
1 tbsp lemon juice
1-inch piece ginger, minced
1 tsp Dijon mustard
1 tsp soy sauce
2 tbsp olive oil
Preparation
In a small food processor, whizz the garlic and ginger to a fine mince, then add the sambal oelek, lemon juice, mint, cilantro, mustard, soy sauce and oil, and purée to a loose paste.
Mix the shrimp with the marinade and allow to marinate for 30-60 minutes.
Preheat an outdoor grill to medium-high heat, and grill the shrimp for 3-5 minutes per side, depending on the size of the prawns. Serve with tzatziki and a sprig mint.
