When I find the really big prawns, of which you need only two or three per person, they are spectacular with a simple spice coating. I can’t resist tandoori prawns – they’re one of my all-time favourites, so this is my little nod to that spectacular dish.
SERVES 2
6 giant raw prawns (ideally about 70g each, but you can use a larger quantity of smaller prawns), peeled but tails left on
Vegetable oil
2 lemon quarters, to serve (optional)
FOR THE MARINADE
100g greek yogurt
2 tsp curry powder
1 tsp ground turmeric
Generous squeeze of lime juice
Very generous amount of Maldon sea salt flakes and freshly ground black pepper
- Mix all the marinade ingredients together in a mixing bowl. Add the prawns and turn until well coated.
- Heat a large frying pan over a high heat and, once hot, drizzle in a little vegetable oil. Add the prawns to cook for a couple of minutes or so on each side until opaque and firm to the touch (smaller prawns will need a shorter cooking time).
- Add the lemon quarters, if using, to the pan and fry the flesh sides.
- Serve the prawns immediately with the fried lemon quarters for squeezing over.
Now buy the book
Persiana Everyday by Sabrina Ghayour will be published by Aster on 4 August, price £26. To order a copy for £22.10 with free UK delivery until 14 August, go to mailshop.co.uk/books or call 020 3176 2937.
