These prawns, flavoured with lots of garlic and warm spices, make a simple but really tasty starter. Serve with plenty of bread for mopping up the juices.
Wine Suggestion: We really like unoaked, slightly lighter, Spanish reds with this dish especially with 30 minutes in the fridge to give a cool edge to them. A newish find has been the Jesus Romero “Rubus”, a delicious blend of Garnacha, Tempranillo and Syrah which has a purity and persistence of fruit that charms us every time.
Spicy Prawns – serves 4
- 300g raw peeled king prawns
- 4tbsp olive oil
- 4 garlic cloves, crushed
- 2 tsp paprika
- 1½ tsp ground cumin
- ¾ tsp ground ginger
- a good pinch of cayenne pepper or chilli powder
- 5 tbsp chopped coriander or parsley
Heat the oil with the garlic and spices in a large frying pan. Keep stirring until aromatic, then throw in the prawns and fry quickly over a medium heat until pink – about a minute. Stir in the coriander or parsley and serve.
(Original recipe from Foolproof Mediterranean Cookery by Claudia Roden, BBC Worldwide Ltd., 2003.)