Fiery prawns

Fiery prawns

By
From
Three Sisters Bake
Serves
4
Photographer
Helen Cathcart

As well as being an essential part of the seafood platter, these prawns make a really good, quick pasta dish. Toss some pasta in olive oil, mix through some chopped cherry tomatoes and top with the prawns. - Linsey

Ingredients

Quantity Ingredient
10g unsalted butter
2 teaspoons extra virgin olive oil
20 raw shelled king prawns
1 red chilli, finely diced, (seeded if you prefer less heat)
1 lime, grated zest, and the juice of 1/2
1 tablespoon roughly chopped fresh coriander

Method

  1. Heat the butter and oil in a shallow frying pan on a high heat until the butter is foaming.
  2. Fry the king prawns in the pan for 2 minutes, stirring them occasionally.
  3. After 2 minutes, add the chilli, lime zest and juice and cook for a further two minutes.
  4. Immediately remove from the pan, toss through the coriander and serve.
Tags:
Three Sisters Bake
Reith
Gillian
Linsey
Nichola
baking
baked
Scottish
Scotland
UK
European
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