Tuesday, 4 August 2009
Recipe - Garlic, Chili and Coriander Prawns
Here's another quick and easy prawn dish, this time with quite a kick. As always, freestyle the proportions of chili flakes etc to suit your own taste and preferences.
I served this with egg noodles but you could serve it with rice, in tortillas or just on its own as part of a bigger tapas spread.
As always with prawns, be careful not to overcook them or they'll turn far too chewy, almost like bouncy balls.
Ingredients (serves 2 - 4)
200g raw prawns, peeled and de-veined
2 tbsp olive oil
2 cloves of garlic, finely chopped
Dried chili flakes, to taste
2 tbsp torn or coarsely chopped coriander
Put the prawns, olive oil, garlic, chili flakes, salt and pepper in a bowl and give it a good stir. Let this marinate in the fridge for at least an hour.
Remove from the fridge and let the prawns come to room temperature before you start cooking them.
Heat a large frying pan or a wok on a high heat. Once the pan is really hot add the contents from the bowl. Cook, stirring all the time, until the prawns turn pink and are cooked.
Stir in the coriander just before removing them from the heat.