An easy and delicious version of this Greek way with prawns from ” The Art of the Larder” by Claire Thomson. Serve with plenty of crusty bread to mop up the lemony prawn juices.
This is a delicious first course or light main showcasing lettuce for the warmer months. Simon Hopkinson describes it as ” Coronation Chicken made with prawns, but every bit as good, if not more so.” It’s from his book ” Roast Chicken and Other Stories: Second Helpings “. Serve with plenty og good brown bread and butter. There will be ” essence” left over which can be kept in the fridge for a few weeks.
Im always looking for new recipes for pasta with prawns and love this new one from Mark Hix. You can use any short pasta as an alternative and in the recipe pictured I used Red Shrimp rather than the prawns specified, but I thibk any good larger prawns would work.
Simple grilled prawns from award winning Ho Chi Minh City chef Quach Thien Tuong. I found the recipe in ” Street Cafe Vietnam” by Annabel Jackson. Use the freshest prawns you can find, and add a spoonful of water if you find that the dip is too tart for your taste.
This recipe from Tetouan, Morocco is one of my favourite ways with prawns. The prawns should be ready to use at room temperature to ensure they heat up thoroughly in the time it takes the eggs to cook. Its from ” Street Cafe Morocco” by Anissa Helou.
Another favourite from Bengal which I found in Asma Khan’s ” Ammu”. With British and Portuguese influences recipes like this would have originated as railway meals for the colonial elite, but later spread to the general public.
A Bengali dish from Asma Khan’s ” Ammu” whicj is served with rice and dal. You need to use standard white potatoes, not new potatoes or floury ones. If you cant find small prawns use larger ones and cut them into 1 cm pieces.
