The satini grilled tomatoes are very simple to make. This is a recipe that will enhance all your preparations of meat, fish and seafood on the barbecue.
At Lémuria, this accompaniment is regularly used when we organise private barbecues in the hotel’s beautiful villas.
Ingredients (Serves 4)
The prawns:
- 12 black tiger prawns (size U10)
- 1 garlic clove
- 10g ginger
- 1 bunch of coriander
- 1 lime
- 1g curry powder
- Salt/pepper
1. Peel the prawns and keep the heads and tails. Store them.
2. Chop the garlic, ginger and coriander. Peel the lime and squeeze the juice. Mix all these ingredients together. Add curry powder, salt and pepper and marinade the prawns for 3 hours.
3. Place the prawns on skewers and cook on a grill or barbecue for about 2 minutes on each side.
The tomato satini garnish:
- 200g tomatoes
- 60g onions
- 1 bunch of coriander
- 50ml olive oil
- Juice of 1 lemon
- Salt/pepper
1. Score the tomatoes on the top and arrange them on a plate. Add the olive oil and salt. Bake them at 180˚C for 8 to 10 minutes.
2. Once cooked, peel them, cut them into quarters and remove the seeds. Keep the cooking oil. Grind the coriander and chop the onion. In a mortar, mix the tomato quarters, the lemon juice, the onion and the olive oil that was used for cooking the tomatoes.
3. Mix it until you get a thick paste. Finish off by adding the coriander, and check the seasoning.
Finishing and presentation
Arrange the skewers on plates and the tomato satini on the side in a small bowl.
Sommelier’s suggested wine
Dry white wine:
- Pouilly Fumé, “Blanc Fumé de Pouilly”, Didier Dagueneau, 2010 France
- Anjou “Effusion”, Patrick Baudouin, 2009 France