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Crispy Prawns with Lime & Ginger

A truly delicious easy to prepare dish, you will love it!

Serves 6

2 Limes
2 cloves Garlic, crushed
1 small Chilli, deseeded and finely chopped
2 cm Root Ginger, peeled and grated
50g Cornflour
6 tbsp Sunflower Oil
20g Coriander, roughly chopped
½ tsp Ground Turmeric
400g King Prawns

Method

•    Mix the lime juice, garlic, chilli, ginger and turmeric in a large bowl and leave to infuse for a couple of minutes.
•    Pat the prawns dry with kitchen paper. Using a sharp knife, make a small incision along the back of each prawn to remove the black vein. Place the prawns in the lime marinade and mix with a fork (to avoid staining your hands with turmeric). Cover and chill for about 30 minutes.
•     Sift the cornflour onto a large plate. Add half of the prawns to the cornflour and coat lightly. Heat 3 tablespoons of the oil in a large frying pan and fry the coated prawns for about 3 minutes, turning occasionally, until just cooked and crisp. Drain on kitchen paper then cover with foil to keep warm. Coat the remaining prawns with cornflour and fry in the remaining oil.
•    Garnish with the coriander and serve immediately with extra lime wedges and a sprinkling of sea salt.

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