- 12 large raw prawns
There are thousands of different species of prawn, but tiger, king and North Atlantic are the…
- ½ tbsp smoked Spanish paprika (sweet or hot, whichever you prefer)
A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…
- 2 large garlic cloves, finely chopped
- 1 tsp cumin seeds, toased and ground
- couple of oregano sprigs, leaves finely chopped, or 1⁄2 tsp dried
Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…
- juice and zest of 1 large lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
You will also need:
- 12 mini wooden skewers
Soak the skewers in a bowl of water for 10 mins. Meanwhile, peel the prawns, leaving the tails intact, and devein. To do this, run a sharp knife down the back, making a tiny incision just enough to remove the visible black vein. Wash the prawns and pat dry with kitchen paper.
In a medium-sized bowl, mix together the paprika, garlic, cumin, oregano, lemon zest and 1 tbsp olive oil. Add the prawns and leave to marinate for 15 mins at room temperature. Then skewer a prawn onto each stick.
Heat the remaining oil in a roomy frying pan and fry the prawns for 3-4 mins, turning halfway through until just cooked. You may need to do this in batches. Season, squeeze over some lemon juice and serve.