Book Recipe
Mouthwatering pan-fried prawns from Sabrina Ghayour’s new cookbook, Persiana Everyday
Savour this quick feast from the all-new collection of more than 100 generous, inviting and delicious recipes for everyday eating from Sabrina Ghayour, new cookbook, ‘Persiana Everyday’.
“Prawns are such a convenience food for me. When I manage to find the really big prawns, of which you need only two or three per person, they are pretty spectacular with a simple spice coating.
“I can’t resist tandoori prawns – they’re one of my all-time favourite ways to enjoy these giant shellfish, so this is my little nod to that spectacular dish,” says award-winning British-Iranian chef, food writer and author Ghayour. Here is her recipe for pan-fried prawns.
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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
- 1/2 lemon, to serve (optional)
For the marinade
- 100g Greek yogurt
- 2 teaspoons curry powder
- 1 teaspoon 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 in the marinade.
Heat a large frying pan over a high heat and, once hot, drizzle in a little vegetable oil. Add the prawns and 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).
Halve the lemon, add it to the pan and fry the flesh sides. Serve the prawns immediately with the fried lemon quarters for squeezing over. DM/ ML
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