Chilli and garlic prawns

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

Ingredients

• 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

Method

1. 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.
2. On a lowish heat melt the butter in a frying pan.
3. Add the paste to the pan and let it cook for a few minutes.
4. Turn the heat to medium-high and add the prawns. Stir well and let them sizzle and cook.

5. When nearly cooked, taste the paste and adjust the seasoning if necessary.
6. In the meantime, lightly toast the bread.
7. Once the prawns are cooked (they will have just turned pink), lay them on the bread/ bruschetta and garnish with coriander. Serve immediately.