Rubyan Meshwi (Emirati Grilled Prawns)

By winefoot

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

Details

Servings 2
Adapted from saveur.com

Preparation

Step 1

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 ⅓ cup sauce. Add prawns to bowl and toss; let sit 20 minutes.

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.