Mouthwatering pan-fried prawns from Sabrina Ghayour’s new cookbook, Persiana Everyday

18 Oct 2022

Savour this quick feast from the all-new collection of more than 100 generous, inviting and delicious recipes for everyday eating from Sabrina Ghayour, new cookbook, ‘Persiana Everyday’.

“Prawns are such a convenience food for me. When I manage to find the really big prawns, of which you need only two or three per person, they are pretty spectacular with a simple spice coating.

“I can’t resist tandoori prawns – they’re one of my all-time favourite ways to enjoy these giant shellfish, so this is my little nod to that spectacular dish,” says award-winning British-Iranian chef, food writer and author Ghayour. Here is her recipe for pan-fried prawns.

***

Serves 2

6 giant raw prawns (ideally about

70g each, but you can use a larger quantity of smaller prawns), peeled but tails left on

vegetable oil

1/2 lemon, to serve (optional)

For the marinade

100g Greek yogurt

2 teaspoons curry powder

1 teaspoon ground turmeric

generous squeeze of lime juice

very generous amount of Maldon sea salt flakes and freshly ground black pepper

Mix all the marinade ingredients together in a mixing bowl. Add the prawns and turn until well coated in the marinade.

Heat a large frying pan over a high heat and, once hot, drizzle in a little vegetable oil. Add the prawns and cook for a couple of minutes or so on each side until opaque and firm to the touch (smaller prawns will need a shorter cooking time).

Halve the lemon, add it to the pan and fry the flesh sides. Serve the prawns immediately with the fried lemon quarters for squeezing over. DM/ ML

Visit The Reading List for South African book news – including recipes! – daily.

Visit Daily Maverick's home page for more news, analysis and investigations

Categories:

Tags:

DM is much better if you are signed in...

Magazine