recipe for Aromatic Prawns comes from Seafish - www.seafish.org
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 UKs only cross-industry
seafood body working with fishermen, processors, wholesalers,
seafood farmers, fish friers, caterers, retailers and
the import / export trade.
for Aromatic Prawns
(12oz) raw tiger prawn tails
pinch chilli powder
1 x 5ml spoon (1 teaspoon) fennel seeds
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
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
leaves, to garnish
to make Aromatic Prawns
the chilli powder, fennel seeds, cloves, peppercorns
and cinnamon stick into a shallow pan.
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.
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.
in the tomatoes and water. Cover and simmer for 5
the vinegar, sugar, prawns and seasoning. Cover and
cook for about 5 minutes or until prawns are pink
with coriander leaves and eat hot with your fingers.
with the permission of Seafish - www.seafish.org