Rubyan Meshwi (Emirati Grilled Prawns)

Name: Rubyan Meshwi (Emirati Grilled Prawns)
Total time: PT0D0H0M
Yield: serves 2-4
Ingredients: 2 tbsp. sugar; 2 tsp. brown mustard seeds; 1 tsp. ground oregano; 1 tsp. whole white peppercorns; 3 chiles de árbol, stemmed; 3 ⁄ 4 cup tomato paste; 1 ⁄ 3 cup ketchup; 3 tbsp. malt vinegar; 3 tbsp. olive oil; 3 tbsp. tamarind concentrate; 1 1 ⁄ 2 tbsp. soy sauce; 1 1 ⁄ 2 lb. unpeeled jumbo prawns or shrimp, preferably head-on; Lemon wedges, for serving

Serves
serves 2-4

INGALLS PHOTOGRAPHY

At Abu Dhabi's Al Arish restaurant, jumbo prawns are basted in a spicy-sweet ketchup-based sauce before they are grilled. This recipe first appeared in our May 2014 issue with the story Afternoon Delights.

Ingredients

2 tbsp. sugar
2 tsp. brown mustard seeds
1 tsp. ground oregano
1 tsp. whole white peppercorns
3 chiles de árbol, stemmed
³⁄₄ cup tomato paste
¹⁄₃ cup ketchup
3 tbsp. malt vinegar
3 tbsp. olive oil
3 tbsp. tamarind concentrate
1 ¹⁄₂ tbsp. soy sauce
1 ¹⁄₂ lb. unpeeled jumbo prawns or shrimp, preferably head-on
Lemon wedges, for serving

ADVERTISEMENTAD

Instructions

Step 1

Grind sugar, mustard, oregano, peppercorns, and chiles in a spice grinder into a powder; transfer to a bowl. Stir in paste, ketchup, vinegar, oil, tamarind, and soy sauce; reserve 1⁄3 cup sauce. Add prawns to bowl and toss; let sit 20 minutes.

Step 2

Heat a charcoal grill or set a gas grill to high. (Alternatively, heat a grill pan over medium-high heat.) Grill prawns, flipping once and basting frequently with reserved sauce, until slightly charred and cooked through, about 10 minutes. Serve with lemon wedges.