Chargrilled Tiger Prawns Recipe from Saba Restaurant
This Chargrilled Tiger Prawns Recipe was created by Saba executive chef Tao to celebrate 10 years of Saba on Clarendon Street. First marinated, chargrilled prawns are served on a bed of green tea noodles with a side of mango salad that has all the flavours of South East Asia #SabaTen.
– 5 whole tiger prawn
– ½ dsp black pepper crush
– ½ dsp paprika powder
– 1 tsp chopped garlic
– 1 dsp soy sauce
– 2 dsp sunflower oil
– 30g green tea noodles
– ½ ripe mango fine stripped
– ½ dsp coriander fine chopped
– ½ dsp spring onion fine chopped
– ½ tsp chilli crush
– ½ dsp roasted crush rice
– 3 dsp tamarind sauce
– 1 bunch of mint leaves
– ½ dsp shallots finely sliced
– 3 dsp fish sauce and lime dressing
1. Mix all ingredients in a bowl and allow to sit for 10 minutes to blend the flavours
1. Mix black pepper, paprika powder, garlic, soy sauce, and sunflower oil. Keep to one side.
2. Remove head and shell and keep the tail on. Cut the prawns lengthways, remove the vein.
3. Mix the prawns with marinade and keep in the fridge until ready to cook.
4. Put water in a sauce pan, bring to the boil add green tea noodle, cook for 5 minutes. Drain and run under cold water to prevent further cooking and noodles sticking together. Keep to one side.
5. Heat the char-grill to high heat, cook the prawns on both side. Cook for just 2 minutes on each side.
6. Serve with cold green tea noodles and mango salad in small bowl on the side.
Saba is an award winning Thai and Vietnamese Eatery on Clarendon Street, in Dublin’s city centre. Saba, which means “happy meeting place” in Thai, serves authentic cuisine at reasonable prices in a setting described as “colonial meets contemporary”. Saba is renowned for our delicious food, fantastic atmosphere and cocktails that will tantalise your tastebuds. Taweesak Trakoolwattana, Tao, is our executive chef in Saba and he brings extensive culinary experience and a distinct passion for traditional Thai and Vietnamese dishes.
From the outset, Tao wanted diners to immediately recognise something different in Saba. “Asian restaurants can sometimes compromise authenticity with fusion recipes, while Saba remains true to its Thai and Vietnamese heritage.” Taos focus is on fresh, healthy ingredients and rich authentic flavours, but that does not mean that there is an interesting twist here and there.