3 ways with prawns
This luscious seafood is a ordable, fast and a sure-to-please winner on any dinner party menu. Try these easy crowd-pleasers
Serves 4
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HOT & SPICY PRAWNS
You will need: ● 600g shell-on cooked prawns ● Large knob of butter ● 2tbsp coriander, chopped For the spicy paste: ● 30g smoked paprika ● 30g ground cumin ● 30g ground coriander ● 10g cayenne pepper ● Ground black pepper ● Sea salt ● 120ml olive oil ● 40g brown sugar
SERVE THESE PRAWNS WITH PLENTY OF CRUSTY BREAD FOR MOPPING UP THE JUICES
First, make the spicy paste. Place all the paste ingredients in a mixing bowl and mix together. This will keep for a couple of weeks in an airtight tub. Place about a tablespoon of the spicy paste in a large frying pan and place over a medium heat until warmed through. Add the prawns and shake the pan to cover the prawns in the paste. When the prawns are warmed through, add the butter and a splash of warm water to make a sauce. Sprinkle over some fresh coriander and serve with nger bowls because this dish is very messy. >
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Recipe courtesy of Fishy Fishy Cookbook by James Ginzler, Paul Shovlin and Loz Talent (£16.99, New Holland).
OCTOBER 2011 | 111
Table of Contents for the Digital Edition of At Home with Marco Pierre White 2011