Fried prawns with pre­served le­mon and green chill­ies

Australian Women’s Weekly NZ - - WEEKNIGHT COOKING -


⅔ cup (160ml) ex­tra vir­gin olive oil 4 gar­lic cloves, chopped finely 2 ta­ble­spoons finely chopped pre­served le­mon rind 2 tea­spoons sweet pa­prika 1 tea­spoon ground cumin 600g un­cooked peeled prawns 4 green chill­ies, de­seeded and sliced on an an­gle 1 cup loosely packed flat-leaf pars­ley leaves 1 cup loosely packed co­rian­der leaves

3 (400g) Le­banese cu­cum­bers, diced steamed whole­meal cous­cous and le­mon wedges, to serve

1 Heat the oil in a large fry­ing pan over a medium high heat. Add gar­lic, pre­served le­mon and spices; cook, stir­ring con­stantly, for a minute or un­til just fra­grant. 2 Add the prawns and green chill­ies; cook, stir­ring, for 3-4 min­utes or un­til prawns are cooked through. Re­move from heat and gently toss herbs and cu­cum­ber through the prawns. 3 Serve with steamed cous­cous and le­mon wedges.

Not suit­able to freeze or mi­crowave.

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