Jingha. The word alone means something if you grew up around an Indian or East African kitchen. Not just prawns, the good ones. The ones that arrived at the table still sizzling, fragrant with spice, gone before you'd decided whether to save any for later. Ours are butterflied, de-veined, and shell off. Completely prepared so the only thing between your guests and the best prawns they have had in a long time is a hot grill and three minutes of patience. The butterfly cut opens the flesh fully, doubles the surface area for the marinade to work with, and gives you a char on the exposed side that a whole prawn simply cannot produce. Shell off means nothing to fight with at the table. Just the prawn, the spice, and the heat. Clean. Generous. Completely unforgettable.
