A perfect weekend dish, inspired by the flavours of Morocco, these prawns are ready in a flash. A great seafood dish for sharing at a casual sunny lunch, they are great accompanied by plenty of fresh, colourful salads and perhaps a little grilled Merguez sausage.
Spicy Prawns
Ingredients
- 350 g king prawns raw
- 3 tbsp extra virgin olive oil
- 1/4 tsp cumin ground
- 1 tsp cumin seeds
- 1 tsp ginger ground
- 2 tsp chilli flakes
- 3 cloves garlic finely chopped
- 1 tsp paprika ground
- 2 tbsp corriander, fresh roughly chopped
- 1/2 tsp sea salt
- 1 lemon, fresh to serve
Instructions
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Peel and devein the prawns, leaving the tails intact. Rinse the prawns well and toss with little sea salt. Set aside
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Pour the EVOO in a medium frypan and place over medium heat. Stir in the ground cumin, cumin seeds, ginger and chilli. Cook until fragrant (the cumin seeds will start to pop). Next, add the garlic, tumeric and paprika. Cook stirring for a few minutes and then add the prawns. Cook until just tender, about 4-5 minutes, add the corriander and toss to combine. Remove from heat and serve immediately with plenty of lemon wedges.
