Piri Piri Prawns

So the MCC finally gets back together again. And about time too.

The Sensi and I do a bit of a mad one in Sainsbury’s and go on a mad fish bender. We start with the raw deveined prawns. I wasn’t sure what “deveined” meant , apparently it’s when the all the gak gets removed from the spine, you know all the brown nasty bits.

So this recipe is the simplest and most flippin’ delicious dish that you can imagine for such little effort. I can honestly say that this is probably the nicest prawn dish that I’ve ever had… Not bad considering Pat just made it up on the fly.

Piri Piri Prawns final

Anyway. Here’s what we need for the spice mix.

  • Teaspoon of Paprika
  • Teaspoon of mild Chilli powder
  • Pinch of Cummin
  • pinch of crushed dry chilli
  • pinch of dried oregano

The remaining ingrediants are

  • 12 RAW fat prawns – Tiger will do
  • Olive oil
  • half a Red onion
  • Clove of garlic
  • half a lemon

Piri Piri Prawns ingrediants

Ok, so grab a decent sized frying pan, pour olive oil into the pan until it’s fully covered to an even shallow depth. Heat the oil up until it is very hot and then chuck in the finely chopped red onion.

Let the onions cook for a minute until just before they go brown. This confused me a little, how do you know they are going to go brown? Essentially if a few of the little bits are browned then that means the rest are about to follow. Now chuck in the spices and stir around, shake the pan, until the onions are infused with the spices. Now add the coursely chopped garlic clove, wait about ten seconds and bung in the prawns.

As the prawns lay there looking sexy in their red bed, crush a little sea salt over each prawn and then stir and flip them for a minute. Don’t be afraid of the pan, give them a good tossing (nothing like tossing a good prawn!). Squeeze the lemon into the pan, over the prawns. Toss and stir again.

Serve. Make sure you get all of the sauce out of the pan and cover the prawns, garnish if you like and make sure that you have some crusty bread to soak it up with.

There you have it. Ten minutes of preperation and cooking and a really nice dish with a bit of poke. Really nice for a starter or to impress your mediterranean mates.
The pictures were taken with a Sony-Ericsson W800i, we were listening to some nice old Jamaican reggae, the Doors and a tune we really need to find the name of. Pat who was the old dub?

10 Replies to “Piri Piri Prawns”

  1. Good looking Mark. Yes, we’re back, on the strength. Welcome, one and all. As my man Todd Smith once stated-” Don’t call it a comeback, we’ve bin here for years”. Just had a bad bout of ” do nuffink”.

  2. oh my GOD! this site rocks!! found out about you from the food whore and i reckon i am gonna pull out a sauce pan very very soon!

    yay for food!

  3. Pingback: This Mama Cooks!
  4. Taylor & Shroff wines are made in the UK by award winning vineyard – Carr Taylor in East Sussex. Having tried and tested these unique wines made to match curry and all & spicy foods, in India over the last 3 years, we are now about to launch into the UK.

    I think your website is a lot of fun, especially as a bloke (married with kids) who loves cooking. I have sampled these wines every time I cook and eat hot foods and they compliment the heat and spices brilliantly. Just wondering if you are interested in reading the following article on Exclusive London;

    http://www.exclusivelondon.co.uk/LondonLifeStyle/NewsAndArticle.aspx?CID=417&LSCID=1

    And blogging or mentioning the wines via your blog?

    Kind Regards
    Ben Furst
    http://www.taylorandshroff.co.uk
    07787448506

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