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Recipe for :

Aromatic Prawns

Seafish This recipe for Aromatic Prawns comes from Seafish -

Established in 1981 the Sea Fish Industry Authority, known as Seafish, works across all sectors of the UK seafood industry to promote good quality, sustainable seafood. Its research and projects are aimed at raising standards, improving efficiency and ensuring that the industry develops in a viable way.

Seafish delivers expert knowledge, skills and support which help the UK seafood industry secure a sustainable and profitable future. It is the UK’s only cross-industry seafood body working with fishermen, processors, wholesalers, seafood farmers, fish friers, caterers, retailers and the import / export trade.

Ingredients for Aromatic Prawns

340g (12oz) raw tiger prawn tails
pinch chilli powder
1 x 5ml spoon (1 teaspoon) fennel seeds
3 cloves
5 black peppercorns
2.5cm (1") piece cinnamon stick
2 x 15ml spoon (2 tablespoons) sunflower oil
2 cloves garlic, chopped
1.25cm (half an inch) piece root ginger, peeled and finely chopped
1 small onion, finely chopped
3 tomatoes, skinned and chopped
1 x 15ml spoon (1 tablespoon) water
1 x 15ml spoon (1 tablespoon) white wine vinegar
2 x 5ml spoon (2 teaspoons) dark brown sugar
salt and black pepper

coriander leaves, to garnish

How to make Aromatic Prawns

  • Place the chilli powder, fennel seeds, cloves, peppercorns and cinnamon stick into a shallow pan.
  • Dry fry for 1 - 2 minutes to release the flavour. Cool then crush the spices to a powder in a plastic bag using a rolling pin.
  • Heat the oil in a shallow pan; cook the garlic, ginger and onion for 2 - 3 minutes. Add the spices. Cook for a further 2 minutes.
  • Stir in the tomatoes and water. Cover and simmer for 5 minutes.
  • Add the vinegar, sugar, prawns and seasoning. Cover and cook for about 5 minutes or until prawns are pink in colour.
  • Garnish with coriander leaves and eat hot with your fingers.

Serves 2





Reproduced with the permission of Seafish -