Saturday, 31 May 2014

P is for Prawns

I love seafood and think it makes a great starter.   This recipe is another of my standbys as the raw prawns are frozen and so can be dug out when needed.  And at this time of year, I always have tomatoes and rocket around.

  • 7 king/tiger prawns per person
  • 2-3 cloves garlic*
  • 2 tblspn fresh parsley, finely chopped
  • 1 tblspn ground cumin
  • Pinch of cayenne
  • 1 tblspn ground coriander
  • 1 teaspn (sweet) paprika
  • Zest and juice of a lemon
  • 4 cherry tomatoes per person, cut in half
  • ½ red bell pepper, skinned and cubed
  • Handful of rocket per person
  • 1 teaspn caster sugar
  • 1 tblspn sherry vinegar
  • 3 tblspns light olive oil / rapeseed oil
  • S&P
* if you're using chopped garlic from a jar, then use a level teaspoon per clove


  1. Mix the frozen prawns in the garlic, herbs, spices and lemon zest and one tablespoon of the oil and leave to defrost
  2. Soak wooden skewers in water for 20 mins so they don't burn when cooked
  3. Thread the defrosted prawns on the skewers
  4. Pan fry the skewers (easier than pan frying individual prawns) until the prawns turn pink/are cooked
  5. Meanwhile toss the tomatoes, pepper cubes (if using) and rocket in the remaining oil, vinegar and sugar
  6. Season the salad to taste
  7. Pour the marinade over the prawns for the last minute of cooking
  8. Un-skewer the prawns and toss them in the lemon juice
  9. Arrange seven prawns and some salad on each plate as desired^
^ Arranging uneven numbers of food on a plate for some reason looks more appealing.

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