Spice Sauteed Prawns
These succulent grilled prawns are a flavor explosion, with garlic, ginger, chili, and spring onions adding a punch of aromatic goodness. The juicy prawns are threaded onto kebab sticks and cooked to perfection, then served with a drizzle of infused extra virgin olive oil and a sprinkle of sea salt. It's a dish that's bursting with vibrant colors and bold flavors, making it a delightful addition to any meal.
— Constant Cookbook
Ingredients
- 12 large King Prawns
- 2 tbsp extra virgin olive oil
- 2 cloves garlic, peeled and thinly sliced
- 2cm/1 in ginger, peeled and thin matchsticks
- 1 chilli, seeded and chopped
- 2 spring onions, rimmed and chopped
- Extra virgin olive oil for deglazing pan
- Sea salt
Instructions
- Peeel prawns removing head, shell and vein, but leaving the tails on. Thread them onto kebab sticks.
- Heat 2 tbsp extra virgin olive oil in a pa and gently fry garlic, ginger, chilli, and spring onions to soften. Add prawn kebabs and toss around to cook and turn pink.
- Transfer to a serving dish with the chopped vegetables. Add extra virgin olive oil to the pan and stir to catch all the flavours left in the pan. Pour over prawns and finish sprinkling with a little sea salt.
Yield
Serves 4
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