Spiced blackened prawns with clementine salsa 2016

Spiced blackened prawns with clementine salsa

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Prep: 35 mins Cook: 6 mins

Easy

Serves 4

Spicy, sticky prawns with a zingy clementine salsa. For a summery twist on our Christmas salsa, try replacing the clementines with tomatoes

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal232
  • fat17g
  • saturates7g
  • carbs10g
  • sugars8g
  • fibre3g
  • protein9g
  • salt2.7g
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Ingredients

  • 20 raw shell-on giant tiger prawns
  • 50g unsalted butter, melted
  • 1 lime, cut into wedges to serve
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

For the salsa

  • 4 clementines, peeled and chopped
    Clementines

    Clementine

    kleh-men-tyne

    The smallest and sweetest variety of tangerine is sweet and tangy, contains no seeds and is…

  • 1 lime, juiced
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 2 tbsp extra virgin olive oil
  • 1 small red onion, finely chopped
  • 1 red chilli, deseeded and finely chopped
  • ¼ cucumber, chopped
  • ½ small pack coriander, chopped

For the seasoning

  • 1 tbsp smoked paprika
  • 1 tsp garlic salt
  • 1 tsp dried oregano
    Oregano

    Oregano

    or-ee-gar-no

    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • 1 tsp dried thyme

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 1 tsp cayenne pepper
  • 1 tsp ground cumin

Method

  1. Start by butterflying the prawns. Using a small serrated knife, cut down the back of the prawns through the shells and the flesh from the heads to the tails, cutting just far enough that you can open it up, then remove the black entrails. Once all the prawns are butterflied, set aside.

  2. Combine all the salsa ingredients in a bowl with some seasoning. Ideally leave the salsa at room temperature for 30 mins so that the flavours can infuse.

  3. Mix all the seasoning ingredients together, along with 1 tsp fine salt and 1/ 2 tsp cracked pepper, in a bowl. Brush the prawns inside and out with the melted butter, then toss in the spice mix. Heat two large frying pans over a high heat, tip in the prawns and cook for 4-6 mins until they have just turned pink and the insides are opaque. Serve on a board with the salsa and lime wedges.

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