Tiger Prawns on a Cedar Roasting Plank

Cedar Roasting Plank,cooking on wood,barbeque,BBQ,Oven Plank

Tiger Prawns on Cedar Roasting Plank

Any seafood is cooked beautifully on wood because the water from the soaked Cedar Roasting Plank steam cooks it. Seafood stays beautifully moist and tender and subtly infused with the flavour of the wood, it absorbs the different flavours of the woods really well.

Whether you are cooking King Prawns, Tiger Prawns, Squid or Scallops - there is a lot of fun to be had trying different combinations of woody aromas and different soaking solutions. Try soaking the plank in water with some white wine or Pernod.

Cedar is the best wood for seafood as it gives a spicy, sweet flavour but cherry infuses a fruitier flavour which is great. I also like oak steamed prawns because of the smoky flavour but it is not for everyone.

Recipe

10 Tiger Prawns (de-veined),1 lemon (sliced), 1 lime (sliced), 2 teaspoons chopped dill, 2 spring onions (sliced), 2 tbsp virgin olive oil, salt and freshly ground black pepper.

Lay the sliced lemon and lime and the spring onion onto the soaked plank. Sprinkle with dill then lay the Tiger Prawns on top of the lemon/lime bed and drizzle with olive oil, salt and freshly ground pepper.

Place in the oven (Gas Mark 4-5) and cook for about 10-15 minutes. Put the warm Cedar Roasting Plank in the middle of the table and enjoy the amazing aroma and taste. Serve with a dill mayonnaise and a salad.

If you have any Cedar Wood Paper then wrap up your King Prawns with some lemon, lime, dill, spring onions and olive oil and tie up with butcher's string. Put into the oven on a baking tray or onto your BBQ for 5-10 minutes. Once cooked, place onto your plate and open like a present for the most wonderful aroma.

for more recipes visit : www.theroastingplankcompany.co.uk