A Moroccan recipe for prawns from Claudia Roden’s ” Arabesque”. She recommends serving them with mashed potatoes or couscous.
Ingredients
- 500 g raw king prawns, peeled and deveined or use 1 kg pack frozen prawns and defrost thoroughly before using.
- 1 medium onion peeled and chopped
- 2 tbsps extra virgin olive oil
- 3 plump garlic cloves peeled and finely chopped
- 400 g tomatoes peeled and chopped
- 1/2 tsp ground ginger
- pinch of saffron threads optional
- pinch of chilli pepper
- sea salt
- a small bunch flat leaf parsley chopped
- a small bunch coriander chopped
Servings:
Instructions
- Heat the oil in a large frying pan and fry the onion, stirring, until it begins to colour. Add the tomatoes, ginger, saffron, chilli pepper and some salt. Cook for about 20 mins over a low to medium heat until the sauce is reduced.
- Add the prawns and cook for 3-5 minutes until they turn pink, turning them over once. Stir in the coriander and parsley before serving immediately.
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