Tiger Prawns stuffed with Garlic and Ginger
- 10 tiger prawns (shrimp)
- 2 tbsp fresh ginger, julienned
- 2 tbsp garlic, julienned
- 2 handfuls spring onions, julienned
- 4 tbsp soy sauce
- 2 tbsp sesame oil
- Drizzle olive oil
- Generous sprinkle of salt
I was lucky to find some gorgeous, large tiger prawns today. If the ones you will be using are not as big, it will taste and look just as delicious.
Wash the prawns without peeling. Make a slit at the back of each prawn and devein but do not cut right through.
Lay the prawns in a baking dish . Place the ginger, garlic and spring onions in the slits, equally among the 10 pieces.
Drizzle the sesame oil, soy sauce and olive oil all over the prawns. Sprinkle with salt.
Cover the baking dish with foil tightly and bake in oven for about 20 minutes, until the prawns are pink and tender.
Serve sprinkled with some shredded spring onions and steamed rice on the side.