Serves 2 as a main
17oz (500g) shrimp (prawns), peeled and deveined
½ tsp ground turmeric
1 tsp salt
For the sauce
¼ tsp mustard seeds
¼ tsp cumin seeds
1 inch (2.54cm) piece ginger
8 garlic cloves
1 tbsp white vinegar
2 shallots, peeled
5 small dried red chillies
1 tsp brown sugar
2 tbsp tomato purée
2 shrimp (prawns), peeled and deveined
Pinch of salt
2 tbsp coconut oil
In a bowl, add the shrimp, turmeric and salt, and toss until well coated. Set aside in the fridge to marinate for at least 30 minutes.
In the meantime, prepare the sauce. Blend the sauce ingredients together using a blender until smooth and set aside.
Fire up your Ooni 3, Ooni Pro or Ooni Koda. Aim for 437˚F (225˚C) on the stone baking board inside. You can check the temperature inside your oven quickly and easily using the Ooni Infrared Thermometer.
Place your Skillet inside the oven to warm. Once warm, add the coconut oil to the pan and swirl to coat the pan evenly. Return the pan to the oven for about a minute, or until the oil begins to sizzle.
Add the marinated prawns and the sauce to the pan, and return the pan to the oven. Cook for 5-6 minutes, stirring occasionally, or until the prawns are cooked through.
Remove from the oven and serve hot with steamed rice.