One dish I’ve always loved is spicy king prawns. My mum’s version has an amazingly delectable sauce that we often make more of just so we can spoon some extra on the plain rice and eat by itself long after all the prized seafood is eaten. Spicy king prawns is one of those dishes that is very quick to cook once everything is cut up so if you prepare everything in the morning, it takes about 10 minutes to cook when you get home from work. My mum showed me how to make it but I had to ask her to slow down for my photos as I walked away distracted by a football game and realised that the whole dish was almost cooked. The key for a lovely prawn dish is, of course, the quality of the seafood: the fresher the prawns, the better this amazing recipe will come out. Just one hint: be sure to have plenty of rice ready to mop up the extra gravy.
1/2 cup extra virgin olive oil
8 garlic cloves, minced
1 tablespoon sweet paprika
1 teaspoon sweet paprika
1 tablespoon ground cumin
1 1/2 teaspoons ground ginger
1/2 teaspoon cayenne pepper
3 lbs large shrimp, shelled and deveined
Salt, to taste
1 cup coarsely chopped fresh cilantro or 1 cup flat leaf parsley
Heat the olive oil in a very large skillet. Add the garlic, paprika, cumin, ginger and cayenne and cook over moderate heat until fragrant, about 1 1/2 minutes.
Add the shrimp and cook, stirring, until they turn pink, 2 to 4 minutes. Season with salt and stir in the cilantro. Transfer spicy king prawns to a platter and serve.