Inspired by local Essex boy, Jamie Oliver. He has some good ideas, particularly if you like rustic food and can’t be bothered with fussing over presentation. Rustic food needs to be phographed well but as always, I can’t be bothered. If you try this recipe out, do send in some pictures inshaaAllaah.
Ground almonds/almond flour
Crushed red chillies
Roasted garlic and herb mix seasoning
Chopped flat parsley (optional)
Pinch of cayenne (optional)
Pinch of Paprika
In a small bowl mix all the ingredients together but NOT the prawns and egg. In another small bowl, lightly whisk the egg. Dip the prawns into the egg and then place them into the ground almond mix. Remember to use one egg for adding the prawns to the eggs and then putting the eggy prawns into the ground almond mix. Then use the other hand to cover the eggy prawns with the dry mix. Use separate hands to avoid eggy-almond hands.
Place them on a non-stick tray and very lightly spray this with oil. Pop the prawns in the oven for approximately 12-15 minutes mak on gas mark 4 and you should turn them half way through to give them a nice even ‘tan’.
Serve with veg and a nice wedge of lemon. Squeezing fresh lemon juice on top of these prawns is just delicious!
Washed prawns, whisked egg and ground almond mix… and a bit of the oven tray
Close up of ground almond mix
Ready to go in the oven
Just out the oven with a tan
Dished up ready to eat! Remember to add loads of lemon – yum!
I love prawns. And lemon. And corriander. This is a really quick recipe and it’s so tasty! It’s good as a light lunch, snack, part of breakast. I like to savour the taste of these prawns and the more lemon I add, the better! Chilli and lemon is a wonderful combination, I need to use it more.
Crushed Red chilli flakes
Tiny bit of butter or ghee
You could also add a little crushed or minced garlic.
See the images and captions below lol.
As good as coconut oil is, I would never use it on prawns. They have such a light delicate flavour and I think coconut oil would overpower them too much. But that’s just me… Hmm, soeaking of coconut oil, I’ve kinda abandoned it lately… oops?
Mix prawns with spices, some corriander and lemon in a small bowl
Fry the prawns with a bit of butter/ghee for a couple of minutes just to warm them through really…
The prawns curl up and get some ‘colour’ when they’re cooked enough. Make sure you leave some sauce because it’s uber tasty and tangy, just how I love it! Dry prawns are not cool.
Serve with pan-fried/roasted mediterranean vegetables and Tomato salsa. Add more lemon to the prawns after cooking if desired… it’s good for you!
The juices from the salsa and prawns mixed together is scrumdiddlyuptious!