Spiced King Prawns By Dave Watson

Updated: May 18

Spiced King Prawns (serves 4 as a starter)

16 to 20 raw king prawns cleaned and deveined


Marinade


1tsp ajwain seeds

1tsp cumin powder

1tsp coriander powder

1⁄2 tsp ground turmeric

1 green chilli finely chopped Zest from half a fresh orange 1tbsp olive oil

1tsp salt

Garnish


4 slices of fresh orange roughly 5mm thick Salad leaves

Tomato wedges

Cucumber deseeded and sliced

Mint And Coriander Drizzle

Small hand full of fresh mint leaves Small handful of fresh coriander leaves. Juice Of 1 lemon

Good pinch of sea salt

Pinch of freshly ground black pepper

1 tsp caster sugar

I chopped green chilli



Method


In a large bowl add the olive oil, ajwain seeds, cumin powder, coriander powder, turmeric powder and orange zest and give it all a good mix.

Dry the prawns on kitchen roll, add them to the bowl and mix it all together to get the prawns fully coated with the spices. Cover with cling film and leave to marinade for 15 to 20 minutes.

Add all the drizzle ingredients to a blender or use a stick blender and blend it until smooth and set aside

Heat a heavy based dry frying pan, add the salt to the prawns, give it a final mix then place them onto the hot frying pan and cook for between 8 to 10 minutes turning them halfway through.

While the prawns are cooking, chargrill the orange slices on a hot dry griddle pan or frying pan for about 1 minute on both sides. If necessary press them down so the whole side is in contact with the pan

Arrange the prawns, salad and charred orange on a plate, dot the drizzle around and add a small squeeze of fresh orange over the prawns and serve.

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