Dermot O'Leary's hot and spicy prawns recipe
These spicy prawns are guaranteed to wake up your taste buds. Serve with plenty of crusty bread, for mopping up the buttery juices.
Ingredients
Spicy paste- 30 g Smoked paprika
- 30 g Ground cumin
- 30 g Ground coriander
- 10 g Cayenne pepper
- 1 pinch Ground black pepper
- 1 pinch Sea salt
- 120 ml Olive oil
- 40 g Brown sugar
- 1 tbsp Butter
- 1 handful Fresh coriander
- 600 g Shell-on cooked prawns
Details
- Cuisine: Oriental
- Recipe Type: Starter
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 10 mins
- Serves: 4
Step-by-step
- First make the spicy paste. Place all the ingredients except the prawns, butter and fresh coriander in a mixing bowl and mix together. This will keep for weeks in an airtight container.
- Place 4 teaspoons spicy paste in a frying pan and heat over a medium heat until warmed through, then add the prawns and mix the paste round the pan adding more butter and a ladleful of warm water to make a sauce. Sprinkle over some fresh coriander and serve with finger bowls because this dish is very messy.
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More recipes from Dermot O'Leary
James Martin's sesame tiger prawns
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