Camden New Journal - Recipe for Marinated prawns By Clare Latimer

Publications by New Journal Enterprises

Home

Archive

Competition

The Review - FOOD AND DRINK - Cooking with CLARE
Published: 26th August 2008

Win your Valentine's heart with a feast of the food of love

Clare Latimer lays on a mood-
setting menu for a romantic night

IF you are cooking for your loved one this St Valentine’s day here’s the perfect menu. Get it right and it could set you in good stead for the rest of the year.

Marinated prawns
This is very easy to prepare and perfect if you have come home after a day’s work.
Just get the marinade done the moment you take your coat off.
The rest is last-minute and very simple. I suggest that you forget knives and forks: put a warm bowl of water on the table with a slice of lemon and just attack the prawns with your hands – much more fun and you can really squeeze out all the flavours. Serve with brown bread.

Ingredients
Serves 2
12 whole raw large tiger prawns in shells
Finely grated zest and the juice 1 lime
½ green chilli, deseeded and finely chopped
1 clove garlic, peeled and crushed
Little dark brown sugar
Handful chopped fresh coriander.

Method
Put the prawns in a shallow dish and add the rest of the ingredients. Mix well.
Cover and leave in the fridge for one to two hours, stirring half way through to get all the flavours right into the flesh of the prawns.
When ready to serve, heat a large frying pan and toss in the prawns and marinade. Cover and cook for three minutes, then toss around with a spoon. Cook until the prawns are truly pink.
Put six prawns on two serving plates and sprinkle over the chopped coriander.
Serve warm.

» Recipes A - Z
» Online Shopping
» The Wine Press
» Buy wines
» Book restaurants
» Eating Out