Tiger Prawn Stuffed with Garlic + Cilantro

Name: Tiger Prawn Stuffed with Garlic + Cilantro (Maygu-e Kababi)
Prep time: 1 h
Cook time: 3 min
Total time: 1 h 3 min
Yield: Serves: 6
Cuisine: Iranian
Ingredients: 2 sour oranges, halved, or the juice of 1 fresh orange mixed with the juice of 1 fresh lime; ½ teaspoon red pepper flakes; 2 tablespoons butter; 3 cloves garlic, peeled; ½ teaspoon fine sea salt; 2 teaspoons baking soda; 2 lb/900 g tiger prawns; 4 teaspoons fine sea salt; 8 flat ½ in/1 cm sword-like metal skewers or 16 wooden skewers, soaked in water for 2 hours; ½ teaspoon freshly ground pepper; 1½ cups/130 g roughly chopped fresh cilantro (leaves and stems); 2 tablespoons olive oil; Zest and juice of 1 lime

Maygu-e Kababi

Preparation info

Serves:
6

Difficulty
Easy
Ready in
1 hr 5

Appears in

Cooking in Iran

By Najmieh Batmanglij

Published 2020

About

In the photo on the facing page, the fishmonger in Bushehr is giving me his own recipe. He suggested I should stuff the prawns with a puree of cilantro and garlic. We did so and they were delicious. This stuffed shrimp is also delicious as a tempura, and served with the tomato sauce.

Ingredients

prawns

2 lb/900 g tiger prawns
4 teaspoons fine sea salt<

Asia
Iran
Bushehr
Fish course
Pescatarian
Gluten-free

Method

For the prawns: Peel and devein the prawns (keep tail in tact). Place them in a container with 4 cups water, the salt and baking soda. Gently agitate, cover and allow to soak for 15 to 30 minutes (not more) in the fridge. Drain, rinse and and pat dry.
For the filling: Place all the ingredients for the filling in a food processor and pulse until you h