You will need lots of crusty bread for these to mop up all the delicious butter. What a treat.
Wine Suggestion: Light, white, youthful and with a salty tang. Our pick today, the Allo from Quinta Soalheiro from Northern Portugal, an Alvarinho-Loureiro blend which was in the firdge. We could have easily had a Muscadet, Picpoul or Verdicchio either.
Garlic, chilli & coriander prawns – serves 4
- 5 garlic cloves, grated
- ½ red chilli, deseeded and finely chopped
- large bunch of coriander, leaves and stalks finely chopped
- 100g unsalted butter
- ½ tsp nigella seeds
- 600g raw tiger prawns, shells off but you can leave the tails on if you like
- 1 lemon
Mash the garlic, chilli and coriander into the butter.
Heat a large frying pan, add the butter and let if melt. Add the prawns, nigella seeds and some seasoning.
Stir-fry for a couple of minutes to cook through. Squeeze over some lemon juice and serve with loads of crusty bread.
(Original recipe by Anjum Anand in BBC Good Food Magazine, April, 2014)
Jono & Jules do food & wine 