I do like a good grilled prawn no matter where I am in the world. When I worked in Mumbai I used to visit a famous seafood restaurant called Trishna and my wife and I would always have the same meal, large Bombay Sapphire and tonic, then Kingfisher beers with tandoori prawns, followed by crab curry and appams. The prawns were always great and my favourite part of the meal.
My most memorable meal on my last trip to Andalucia was in a tiny seafood bar, where we had amazing prawns ‘a la pancha’, simply grilled with salt, they were succulent and sweet as anything.
But my favourite grilled prawns need the quintessential Thai seafood sauce nam jim talay or as sometimes called by the Thais nam jim seafood. Garlicky, sour and hot, this sauce really brings out the best in any fish, but it worked especially well with grilled prawns, sticky fingers and ice cold Singha beer. The prawns really should be grilled whole as the heads have amazing flavour when given a good suck. Continue reading
Rice and Relish 