How to make Anjum Anand's garlic chilli and coriander prawns in five minutes
With plenty of garlic and fiery chillis, these tiger prawns are great on their own or will liven up a hearty salad
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Prawns make everything taste good, as do garlic, chilli and butter, so this dish is clearly going to be a winner all round. Serve with crusty bread on the side. The flavoured butter can be made in advance and kept in the fridge.
Serves 6–8 as part of a mixed tapas
5 fat garlic cloves, grated
½–¾ red chilli, finely chopped
Large handful of finely chopped coriander leaves and stalks
100g unsalted butter, softened
½ tsp nigella seeds
600g raw tiger prawns, shelled but tail left on, deveined
Salt and freshly ground black pepper
1 lemon, plus lemon wedges to serve
Mash the garlic, chilli and coriander into the butter.
Heat a sauté pan. Add the butter and heat until it melts, then throw in the nigella seeds, prawns and a little seasoning and stir-fry until the prawns are pink all over and cooked through, a matter of two or three minutes.
Squeeze over some lemon juice and serve with lemon wedges on the side.
Recipe from ‘Anjum’s Quick & Easy Indian’ cookbook. Published by Quadrille
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