Crushed pea fish cakes with chilli-lime mayo
Nothing says comfort food like homemade fish cakes
Buttery chilli prawns
Serves 2
Easy
Prep:
Cook:
Spicy seafood is a really versatile dish for sharing – make sure there's plenty of bread for the juices
Skip to ingredients
- 25g butter
- 2 tbsp olive oil
- 3 garlic clovesfinely chopped
- 1 red chilliseeds left in and finely chopped
- ½ tsp sweet paprika
- 12-20 large raw king prawnswith shells
- juice 1 lemonplus a few slices for a finger bowl
- ½ small bunch parsleyroughly chopped
- small loaf crusty breadwarmed to serve
Nutrition: per serving
- kcal237
- fat22g
- saturates8g
- carbs2g
- sugars1g
- fibre1g
- protein9g
- salt1.6g
Method
step 1
Melt the butter and oil together in a frying pan. Add the garlic, chilli and paprika, then fry for 1-2 mins until starting to turn golden. Turn up the heat, throw in the prawns and fry for a few mins, stirring, until all the prawns turn pink. Take off the heat, season and stir in the lemon juice and parsley.
step 2
Add some lemon slices to a finger bowl of warm water, grab a bowl for the shells, then dig straight in with your fingers and hunks of crusty bread.
