Such is the fast turnaround of this post I still have a piece of samphire lodged between my teeth and a prawn juice stain on my t-shirt.
Preparation time: 5 minutes
Cooking time: 5 – 8 minutes
Serves: 2 as a light dinner
Skill level: easy
- frozen prawns – 250g (you can of course use fresh prawns if you are lucky enough to live in a town with a fishmonger or a Waitrose)
- samphire – a good handful
- chilli powder – about half a tsp or to taste
- garlic – 1 fat clove – crushed
- fresh parsley – small handful – finely chopped
- sugar – about half a tsp
- sea salt – pinch (remember samphire is salty in itself)
- butter – generous knob of
- lemon juice – squeeze
- black pepper
First defrost your prawns (if using frozen).
Melt some butter in a frying pan and when bubbling add the chilli powder, garlic, salt and sugar. Cook until the garlic is soft but not coloured.
Add the prawns, parsley and a twist or two of black pepper, give a good stir and cook for a few minutes squeezing in some lemon juice at the end.
Spoon out the prawns and set aside (keeping warm)
Add the samphire to the pan and cook for 2-3 minutes in the butter/prawn juice mixture. The samphire will soften and wilt.
Serve the prawns on a bed of the samphire along with a wedge of lemon.
A good chuck of bread to soak up the juices is highly recommended.
Verdict: A spicy, succulent, salty treat which could become a regular here at Yumblog Cottage (assuming we can find samphire again). Alternatively you could try this Spanish prawn, potato & pimentón stew or this Baked Cod* with Prawns, Tomato & Butter Beans
Drink: The last bottle of the weekend.
Entertainment: ‘Django Unchained’ with many interruptions from a small child who didn’t want to stay in bed.