Ingredients
2 tbsp piri piri sauce
half a tsp chilli powder
juice of 2 lemons
24 large king prawns, raw with heads on
1 bunch of watercress
1 bunch of coriander
Method
1. Mix together the piri-piri sauce, chilli powder and lemon juice in a mixing bowl. Add the raw king prawns, coat thoroughly, cover and marinate in the fridge for 2 hours.
2. Tear the watercress and coriander into sprigs and arrange on a large serving plate.
3. Heat a heavy frying pan until hot. Dry-fry the king prawns, seasoning with a little sea salt, until they turn pink and opaque, around 3 minutes.
4. Serve at once on the watercress and coriander.
Enjoy with a light white wine from the Alentejo
2 tbsp piri piri sauce
half a tsp chilli powder
juice of 2 lemons
24 large king prawns, raw with heads on
1 bunch of watercress
1 bunch of coriander
Method
1. Mix together the piri-piri sauce, chilli powder and lemon juice in a mixing bowl. Add the raw king prawns, coat thoroughly, cover and marinate in the fridge for 2 hours.
2. Tear the watercress and coriander into sprigs and arrange on a large serving plate.
3. Heat a heavy frying pan until hot. Dry-fry the king prawns, seasoning with a little sea salt, until they turn pink and opaque, around 3 minutes.
4. Serve at once on the watercress and coriander.
Enjoy with a light white wine from the Alentejo
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