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

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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.

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.
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.