Three Sisters Bake: Fiery prawns
Fiery prawns
These are an essential part of our seafood board, the most popular sharing platter at the café. They also make a really good, quick pasta dish. Toss some pasta in olive oil, mix through some chopped cherry tomatoes and top with the prawns.
SERVES 4
10g (⅓ oz) unsalted butter
2 tsp extra virgin olive oil
20 raw shelled king prawns
1 red chilli, finely diced (seeded if you prefer less heat)
grated zest of 1 lime, and juice of ½ lime
1 tbsp roughly chopped fresh coriander
♥ Heat the butter and oil in a shallow frying pan on a high heat until the butter is foaming.
♥ Fry the king prawns in the pan for 2 minutes, stirring them occasionally.
♥ After 2 minutes, add the chilli, lime zest and juice and cook for a further 2 minutes. Immediately remove from the pan, toss through the coriander and serve.
PLATTER PERFECT Of course the beauty of a platter is that you can mix and match as you please, but, along with the prawns, ours consists of good-quality smoked salmon, our home-made mackerel pâté, mayo, oatcakes or soda bread with rocket leaves to garnish and a wedge of lemon. All the recipes are in our book.
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