Now we are into a New Year and winter has truly set in, it is definitely the time for warming and comforting dishes. This Ginger & Chilli King Prawns dish is definitely a great one to try. It is also perfect if you feel the effects of a cold coming on, as it is a great way to clear your sinuses!
Ginger & Chilli King Prawns
It is hot and fragrant with fresh ginger and the chilli will help make your endorphins sing. The recipe below serves 2 as a main or 4 as a starter.
12 Raw King Prawns
1 Large Onion
4 Cloves of Garlic
Large thumb (approx. 8cm) Fresh Ginger
2 Fresh Jalapenos or other Chilli Peppers
½ Tablespoon Hot Chilli Sauce
Tin of Chopped Tomatoes
1 Teaspoon Fennel Seeds
½ Teaspoon Ground Turmeric
½ Teaspoon Ground Coriander
½ Bunch of finely chopped Fresh Coriander
Heat a tablespoon of oil in a pan and bring to temperature. Chop the onion and garlic, it doesn’t have to be too fine as it will cook down and add to the oil. Gently sweat this together. Peel your ginger and cut into this batons and add to the onion and garlic. Chop your chiilis and also add to the pan, along with the chilli sauce.
Reduce the heat so it doesn’t burn and add the fennel seeds, ground turmeric and ground coriander, keep stirring this with a wooden spoon for a couple of minutes to let the powderiness cook out. Next add your tomatoes and chopped fresh coriander and season with salt. Let this gently simmer for 15-20 minutes.
If your prawns are quite large you may want to make an incision down there back to remove the intestinal tract. If your prawns come with the heads on personally I wouldn’t remove them as they will add a lot of flavor to the dish. Add these to the pan along with just enough water to create a sauce that will end up coating the prawns. Approx. 100-150ml, however, this is something that you have to judge by eye. But if you are not sure, I would recommend adding small amounts as you definitely, as it is far easier to add more than take away.
After a couple of minutes turn your prawns and leave to simmer for another 3 minutes or so. Serve with simply boiled rice and decorate with some fresh coriander leaves.