Pan-Fried Prawns with Ginger, Cumin and Paprika

 

                    This a quick, easy way of preparing prawns/shrimp for a snack or a main meal. Simply serve the juicy, piquant prawns/shrimp from the cooking vessel with chunks of crusty bread to mop up the oil and spices left behind.

Serves 4

• 3 tablespoons olive oil
• 2-3 garlic cloves, chopped
• 5cm/2 inches fresh ginger, peeled and grated
• 1 fresh red chilli/chile, chopped
• 1 teaspoon cumin seeds
• 1 teaspoon paprika
• 500 gr raw king prawns/shrimp, shell on
• Leaves from a bunch of fresh cilantro, finely chopped
• Salt and black pepper
• Crusty bread, to serve
• 1 lemon, cut into wedges, to serve

1. Heat the oil in the base of a tagine or a large, heavy-based frying pan.
2. Stir in the garlic, ginger, chilli and cumin seeds.
3. As soon as a lovely aroma rises from the pan, add paprika and toss in the prawns.
4. Fry quickly over medium heat, until the prawns are just cooked and have turned opaque.
5. Season to taste with salt and pepper and sprinkle with cilantro.
6. Serve the prawns immediately with crusty bread and lemon wedges for squeezing.

BON APPÉTIT