King prawns with chilli, garlic and saffron

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I’ve come to the conclusion that its utterly pointless to skimp when buying prawns.
Can’t trust the quality of frozen prawns and to date I can’t better the taste and texture of those beauties from Madagasca.

Eye wateringly expensive they may be but why bother with inferior taste?

Don’t mess with them either. Do not be tempted to be clever or drown out their sublime flavour with a bazillion ingredients.

TIP I’ve used raw shelled prawns for ease but most chefs will urge you to buy them whole.

Serves 2

14 Madagascan shelled raw prawns (from Waitrose)
2 cloves of garlic, thinly sliced
1 bird’s eye chilli, finely diced
3 tbs of dry white wine
2 tbs of olive oil
Knob of butter
Pinch of saffron threads
Pinch of salt

Heat the oil and butter in a frying pan. Add the prawns and do not disturb for a minute.
Turn them over, scatter over the chilli, garlic and saffron, pour in the wine and cook for a further minute and roughly twenty seconds. Season and serve immediately with a very dry Rose from Provence (Mirabeau is perfect ).

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