| Garlic Prawns |
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| Written by Claire Hopley, 2008 | |
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Garlicky prawns are favourites in Spain and parts of North Africa. With its lime, fresh coriander and cayenne, this version has the characteristic flavourings of Mexican food. 500g (1lb) tiger prawns, either shell on or tail on 6 garlic cloves, finely chopped 2 tbsp olive or rapeseed oil salt to taste dash cayenne pepper 1 large lime, cut in half 1 tbsp finely chopped coriander leaves or parsley About two hours before you plan to eat them, toss the prawns with the chopped garlic. To cook them, heat the oil in a frying pan over high heat. Toss in the prawns, and lower the heat so the chopped garlic softens without burning. Cook for about 2 minutes then turn over and cook for another 2 minutes. Season with salt and cayenne, put on a serving dish and squeeze one of the lime halves over them. Use the other half to garnish the dish. Sprinkle with the coriander or parsley and serve, either with rice as a main course, or with toothpicks for nibbling with drinks. |
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