12 each 6/8 Black Tiger Prawns
1 each Garlic Clove
.5 each Red Chilli Pepper
5 g Cayenne Pepper
5 g Ground Cumin
10 g Cajun Spice
10 g Chopped Coriander
200 ml Vegetable Oil
500 g Shamphire
200 g Butter
1 each Lemon Juiced
Salt and Pepper
1 each Garlic Cloves
3 each Large Ripe Tomatoes
.5 each Cucumber
.5 each Red Bell Pepper
1 each Birds Eye Chilli
1 each Shallot
50 ml Olive Oil
2 tsp White Wine Vinegar
10 g Chopped Coriander
10 g Chopped Flat Leaf Parsley
10 g Chopped Thyme
Salt and Pepper
1 each egg yolks
.5 each garlic clove
1 tsp Dijon Mustard
285 ml Extra Virgin Olive Oil
285 ml Vegetable Oil
1 or 2 tsp Chilli Paste
Lemon Juice
Salt and Pepper

Char Grilled Jumbo Shrimp


Char Grilled Jumbo Shrimp, Creole Marinated Whole Indian Ocean Jumbo Shrimp, Wilted Samphire and Chili Aioli, Tomato and Coriander Salsa.





Tiger prawns

Remove the shell from the body of the prawns but leave a little shell on the tail and leave the heads on for presentation and there is plenty to suck on inside the heads! Remove the black vein running down the back of the prawn by running a sharp knife just into the vein slightly and pulling the vein out. Blend all the remaining ingredients of the marinade in a jug blender for a few seconds. Lay the prawns in a dish and cover in the marinade for a few hours but no longer than 24 in the fridge.




Basically, all of the ingredients are going to be finely diced, this will take time but it is with it to give the dish texture instead of blending all of the ingredients, then mix together in a bowl along with the finely chopped herbs olive oil, vinegar and seasoning. The flavours of the salsa will improve the longer it is allowed to marinade



Chili Aioli

Place the egg yolk and mustard in a bowl and whisk together, then start to add your oils bit by bit. Once you’ve blended in a quarter of the oil, you can start to add the rest in larger amounts. When the mixture thickens, add lemon juice. When all the oil has gone in, add the crushed garlic and chilli paste. To finish off, season to taste with salt, pepper and a bit more lemon juice.



You will need a very hot chargrill pan along with a hot plain pan or pot.  Firstly place the prawns on the chargrill pan, they will take about 2 minutes on each side along with 2 minutes along the back, once they have had the full 6 minutes give them a good squeeze of lemon juice while they are still on the pan, remove and place to one side to keep hot before serving.

In the other pan pour a drizzle of oil along with a knob of butter now add in the samphire along with a little pepper but no salt, it won’t need it. Give this just 60 seconds cooking over high heat and finish with a little lemon juice. Place to one side for serving.

To Serve


Place a nice big spoon of salsa along with the bottom of the plate, a big smear of aioli across the top and fill it in with the hot samphire. Now place 3 prawns across the top of the samphire on each plate. ENJOY