Baked Coriander, Chilli and Garlic Gambas

Baked Coriander, Chilli and Garlic Gambas

When we were at Club Med Sestriere, they served Baked Gambas that were so good Hub and I had at least 4-5 servings each. I thought that since my gas stove is not working well and the stupid Geometra, after 3 weeks, has yet to send a guy to have it changed to a new one, I will have to modify my menu and work on more dishes that could be cooked in an oven. Yes, I'm practising for my first lunch in 2010. Once the weather improves, we should start to entertain pretty often.

I have therefore adapted one of my prawn recipes that I normally cook in a wok or frying pan for the oven. I will serve this Baked Coriander, Chilli and Garlic Gambas with Thai Pineapple Rice next week.

Out of the oven

Baked Coriander, Chilli and Garlic Gambas (serves 2) :

400g of raw Argentinian Gambas (legs and whiskers removed)

6 Garlic cloves

2 large fresh Red Chillies

A handful of fresh Coriander leaves

2 Tbsp Olive Oil

1/2 Tsp Salt

1/2 Tsp roasted Fennel seeds (optional)

Pepper to taste

Lemon juice

Grind the cloves, coriander leaves, chillies, olive oil, fennel seeds and salt to a rough paste.

Before being baked

Place the prawns in an oven-proof dish and marinate them with the paste. Cover with clingwrap and set aside for at least an hour or 2.

Heat up oven to 200°C.

Bake the marinated prawns for 10 minutes, then remove the oven dish and squeeze some lemon juice over them. Bake for another 10 minutes or till cooked. You may turn the prawns over if you do not wish the top and the herbs to be too dry.

Serve with butter basmati rice, salad leaves or some crusty bread.