Nick Cullen serves up a tasty treat
January can be a bit of a dull and dismal month but that doesn’t mean mealtimes need to be too.
Even if you’re sticking to healthy new year’s resolutions there should always be something tasty and nutritious on the menu, otherwise it’s easy to give up. Injecting some vibrant colour and flavour into a meal works a treat at lifting the mood. If you are tempted to head for the local takeaway this weekend, give my garlic king prawns a try first; with minimal cooking and maximum flavour they’ve always been a winner both at home and in my restaurant.
Garlic king prawns or ‘gambas pil pil’ is the classic dish that most people are familiar with, but the addition of ginger gives this recipe a seasonal twist and a spicy, aromatic kick. I’ve spoken before about my love of ginger and it transforms this dish into something special. King prawns are one of the biggest and meatiest varieties of prawn and for this reason can carry the bold flavours of the garlic and ginger really well.
As always, make sure the prawns are really fresh and that you buy from a reputable fishmonger – they should look moist and clean and not smell fishy. When cooked, the grey shells turn pink and the sweet, meaty flesh turns white; but be careful not to overcook them otherwise they will become tough.
Serve with a simple green salad or with some boiled rice and green vegetables (pak choi, green beans and kale are good) for a more substantial meal. If you’re not a fan of chillies then omit them from the recipe – the garlic and ginger will do the talking.
Garlic King Prawns with Ginger
(serves 2)
14 king prawns, shelled, de-veined and butterflied
2 tbsp plain flour
50g butter
2 cloves garlic, crushed
30g fresh ginger, finely chopped
1 small bunch coriander
Juice of half a lemon
1 red chilli, finely sliced (if desired)
Salt and Pepper to season
Firstly prepare the prawns; if the heads are intact, twist to remove then peel the shell from the rest of the body, leaving a little of the shell on the tail-end. If there is black line running down the back of the prawn, de-vein with the tip of a sharp knife. Finally, to butterfly, slice each prawn along the belly, then press it down so it’s flat.
Holding the tail-end, dip each prawn into the flour so it’s lightly dusted. Fry the prawns in a little oil over a high heat for a minute or two or until they turn pink and have slightly browned. Drain any excess oil from the pan then add the butter, garlic, ginger, coriander, lemon juice and chillies (if using). Toss together in the pan for a further minute, season to taste, divide between two plates and serve.
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