Baked Recheado King Prawns

Traditionally in Goan cooking these prawns would be fried. I tend to stay away from frying not only for health reasons but also for the convenience that baking offers.  Less stove top mess and easy clean-ups are always an attraction for me. Taste does not have to be compromised when baking is used as alternative.

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Ingredients ( 10 portions)

I used 1 kg of King prawns (about 40 large prawns)

3 heaped tablespoons recheado masala 

2 onions sliced

2 medium tomatoes chopped

salt to taste

recheio or recheado masala  (click to go to link for recipe)

Method

 Wash the prawns.   I left the shell on but made a deep gash on one side of the prawns without cutting the prawn in two.  In a dish add the recheado masala to the prawns and mix well, ensuring that all the prawns are nicely coated and the masala has penetrated the slits on the prawns.  Leave aside to marinade for at least an hour in the fridge, or overnight.

Preheat the oven to 400 F when you are ready to cook the prawns.

Next line a large baking pan with aluminum foil (optional but really helps with cleanup).  I used a large disposable aluminum container that I had on hand.  Spray lightly with cooking oil. 

Spread the onion slices over the bottom of the pan , then add the tomatoes evenly over the top.  Drizzle a tablespoon of olive oil over the onion/tomato mix.  Add salt and ground black pepper.

Finally spread the prawns in a single layer over the mix.  Make sure to get all the masala into the pan.
Spray prawns lightly with a cooking spray.  Put in the oven for about 20 minutes. Do not overcook.

Serve and Enjoy.  Don't be shy and use your fingers....the prawns will taste better.

Nutritional value per serving of 4 prawns
calories  104.6/total fat 4.1 g/carbohydrates 4.8 g/ protein 13.3 g