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Spiced blackened prawns with clementine salsa

Spiced blackened prawns with clementine salsa 2016

Spiced blackened prawns with clementine salsa

Name: Spiced blackened prawns with clementine salsa
Prep time: 35 min
Cook time: 6 min
Total time: 41 min
Yield: 4
Ingredients: 20 raw shell-on giant tiger prawns; 50g unsalted butter melted; 1 lime cut into wedges to serve; 4 clementines peeled and chopped; 1 lime juiced; 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; 1 tbsp smoked paprika; 1 tsp garlic salt; 1 tsp dried oregano; 1 tsp dried thyme; 1 tsp cayenne pepper; 1 tsp ground cumin

Sophie Godwin – Cookery writer

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Serves 4

Easy

Prep: 35 mins

Cook: 6 mins

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

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

20 raw shell-on giant tiger prawns
50g unsalted butter

melted
1 lime

cut into wedges to serve

For the salsa

4 clementines

peeled and chopped
1 lime

juiced
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
1 tsp dried thyme
1 tsp cayenne pepper
1 tsp ground cumin

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Nutrition: per serving

kcal232
fat17g
saturates7g
carbs10g
sugars8g
fibre3g
protein9g
salt2.7g

Method

step 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.
step 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.
step 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.

Recipe from Good Food magazine, November 2016

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