Aromatic Tiger Prawns



  1. 16 raw tiger prawns (jumbo shrimp)
  2. 12 teaspoon chili powder
  3. 1 teaspoon fennel seed
  4. 5 peppercorns
  5. 1 star anise, broken into pieces
  6. 1 cinnamon stick, broken into pieces
  7. 2 tablespoons peanut oil
  8. 2 cloves garlic, minced
  9. 34 inch piece ginger, peeled and finely chopped
  10. 1 shallot, chopped
  11. 2 tablespoons water
  12. 2 tablespoons rice vinegar
  13. 2 tablespoons brown sugar
  14. salt
  15. pepper
  16. lime slice
  17. green onion, chopped


  1. Peel the prawns, but leave tails intact.
  2. Cut along the back and remove the dark vein.
  3. Thread the prawns in pairs on 8 small skewers.
  4. Heat a heavy frying pan, add the chili powder, fennel seeds, peppercorns, start anise and cinnamon sticks and dry-fry for 1-2 minutes to release the flavours.
  5. Leave to cool, then grind coarsely in a grinder or tip into a mortar and crush with pestle.
  6. Heat the peanut oil in a shallow pan, add the garlic, ginger and chopped shallot and cook over a low heat, stirring occasionally, until very lightly colored.
  7. Add crushed spices, season with salt and pepper and the cook the mixture gently for 5 minutes.
  8. Add rice vinegar and brown sugar, stir until dissolved, and then add the prawns.
  9. Cook for about 3-5 minutes, until they turn pink, but are still juicy.
  10. Serve hot and garnish with lime wedges and green onion.