This is a very quick dish with a taste explosion. Steve and I eat it on fresh bread as a light lunch. However when I serve it as a starter I use bruschetta instead as it is lighter and the added crunch adds another dimension.
Serves 2 as a light lunch or 4 as a starter
- 2 medium sized red chillis
- 4 plump cloves of garlic
- 1 teaspoon of coriander-cumin powder
- ¼ teaspoon of salt
- ½ teaspoon of freshly ground black pepper
- ½ lime – zest and juice
- ½ a small handful of fresh coriander – coarsely chopped
- 10g butter
- 150g peeled king prawns – raw if you can get them
- 4 slices of fresh bread/ bruschetta
- In a food processor blitz the chilli, garlic, coriander-cumin powder, salt, pepper, lime zest, lime juice and the majority of the coriander into a paste. Keep a few coriander leaves back for garnishing.
- On a lowish heat melt the butter in a frying pan.
- Add the paste to the pan and let it cook for a few minutes.
- Turn the heat to medium-high and add the prawns. Stir well and let them sizzle and cook.
- When nearly cooked, taste the paste and adjust the seasoning if necessary.
- In the meantime, lightly toast the bread.
- Once the prawns are cooked (they will have just turned pink), lay them on the bread/ bruschetta and garnish with coriander. Serve immediately.