King prawns with car­rot and cu­min salad

Serves 3

Living Etc - - ENTERTAINING ⁄ ETC -

4 large car­rots, grated

1 red onion, cut into rings

Bunch of fresh mint leaves

100ml olive oil 50ml white wine vine­gar

2tbsp ground cu­min 1tsp golden caster sugar

1tsp salt 6 large Ara­bian Gulf prawns

In a bowl, mix to­gether the car­rots, onion and mint. Com­bine the olive oil, vine­gar, cu­min, sugar and salt to make a dress­ing, then pour over the top of the salad.

While the dress­ing is seep­ing through the car­rot mix­ture, start cook­ing your prawns. Place a large pan on the hob and let it get very hot. You may need to put your ex­trac­tor fan on for this. Place the prawns into the dry pan and let them be­gin to char and change colour. This should take about 1–3 min­utes on each side, de­pend­ing on how large your prawns are. I use very large ones as they make this a main meal rather than a starter.

When they are be­gin­ning to se­crete their juices slightly and you are happy they have cooked through (they should have turned or­ange all over), re­move them from the pan.

Plate the car­rot salad on a large plate, place the prawns on top and serve.

COOK’S NOTE: You can leave the prawn shell on or re­move it af­ter cook­ing, but def­i­nitely keep the heads and tails on as this cre­ates a re­ally flavour­ful salad.

Recipes from Bal­adi: Pales­tine a Cel­e­bra­tion of Food from Land and Sea by Joudie Kalla (£26, Jac­qui Small).

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.