Camarões grandes ao molho de açafrão e amêndoas

Ingredientes

• Prawn
• 800 g 1 3/4 raw, headless king prawns, shell on
• 1 Tablespoon vegetable or corn oil
• Marinade
• 1 Teaspoon ginger paste
• 1 Teaspoon garlic paste
• 1/4 Teaspoon ground turmeric
• 1 Teaspoon salt
• 1/2 Teaspoon finely ground white pepper
• Saffron almond sauce
• 75g/3oz/3/4 cup blanched almonds
• 100g/4oz/1 cup cashew nuts
• 2 Tablespoons ghee or clarified butter
• 1 Bay leaf
• 2 Green cardamom pods, crushed
• 1 onion, finely chopped
• 1cm/1/2 Inch piece of fresh ginger, finely chopped
• 1 Green chilli, finely chopped
• 4 Tablespoons fish stock or water
• A small pinch of saffron strands, infused in 2 tablespoons warm milk
• 1/2 Teaspoon sugar
• 2 Tablespoons single cream
• A pinch of garam masala
• Second marinade
• 2 Tablespoons Greek yoghurt
• A pinch of saffron strands, infused in 2 tablespoons warm milk
• 1 Teaspoon mace and cardamom powder
• 1/2 Teaspoon salt
• 1/4 Teaspoon royal cumin seeds (or black cumin seeds)

Modo de preparo

1. 1

   Peel the prawn, leaving the tail shell intact, then de-vein them by making a shallow cut along the back and lifting out the dark intestinal vein with the point of a sharp knife. Place the prawns in a bowl, mix in all the ingredients for the first marinade and set aside for 10 minutes.

2. 2

   Heat the oil in a large, heavy-based frying pan, add the prawns and sear quickly so they curl up. Remove from the heat immediately and set aside to cool.

3. 3

   For the sauce, put the almonds and cashew nuts in a pan, add enough water to cover and bring to the boil. Simmer until soft and then drain. Blend to a smooth puree with a little water in a food processor or blender.

4. 4

   Heat the ghee or clarified butter in a heavy-based pan, add the bay leaf, crushed cardamom and onion and sauté until the onion is golden. Add the ginger and green chilli and sauté for 1 minute, then add the turmeric and sauté for about a minute longer, until everything becomes bright yellow. Add the almond and cashew puree and cook, stirring frequently for 3-5 minutes. Add the fish stock or water and simmer for 2-3 minutes, until the sauce turns glossy. Stir in the saffron infusion and cook for 1 minute. Stir in the salt and sugar, followed by the cream and garam masala. If the sauce is too thick, dilute it with a little more fish stock or water. Remove from the heat and keep warm.

5. 5

   Mix together all of the ingredients for the second marinade and dip the prawns in it. Thread the prawns n bamboo skewers, piercing the skewer through the tail of each prawn and taking it out through the tip of the head. Cook for 5-6 minutes in an oven preheated to 200degrees/400F/gas mark 6. Divide the sauce between 4 serving plates. Remove the prawns from the skewers, place on top of the sauce and serve.