These little beauties take about five minutes from fridge to your dinner plate. I should cocoa. It’s so worth the tiny effort of making your own spice mix – you won’t ever want to buy the commercial variety again.
TIP I always use Maldon sea salt
Serves 4 as a starter
24 king prawns
1 tsp Maldon sea salt
1/2 tsp garlic powder
2 tsp smoked paprika
1 tsp cayenne
1 tsp dried oregano
1 tsp dried thyme
1 tsp onion powder
juice of a lime
splash of white wine
Simply place all the spice ingredients (apart from the lime and wine) into a bowl and with your hands, toss in the prawns and coat well. Heat a large frying pan and pour in half the oil.
Fry the prawns in two batches for a minute and a half on each side. When you turn them over, squeeze over half the lime and a splash of wine.
When the first batch is cooked, remove, set aside and keep warm. Wipe the pan and repeat. It’s that simple. Just add good friends, a finger bowl and a bottle of Gewurztraminer from Alsace.
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