King prawns with carrot and cumin salad
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).