This is based on a dish from the Middle East, where, of course, they wouldn’t add the shellfish. Winter is the best time for carrots, as they are at their sweetest. If you’re feeling flush, substitute the prawns for Dublin Bay prawns (langoustines).
Ingredients
- 500g carrots, sliced on the diagonal
- 2 tbsp olive oil
- 300g fresh, raw, peeled cold-water prawns
- 4 garlic cloves, finely chopped
- 1 large, mild red chilli, finely sliced on the diagonal
- Juice of 1 small lemon
- 1 tsp cumin seeds, toasted
- Fresh flatleaf parsley, to garnish
Method
- 1. Blanch the carrots in boiling water for a few minutes, until just tender but still with plenty of bite. Drain and refresh under cold water until cool.
- 2. Heat the oil in a wok or wide pan over a medium-high heat. Add the prawns and stir-fry for 2 minutes, until they’ve all turned pink. Add the garlic and chilli and stir-fry for about 1 minute, then remove from the heat.
- 3. Throw the carrots into the same pan, add the lemon juice and stir together. Season with salt, and tip into a large serving bowl. Sprinkle with the cumin seeds and garnish with as much parsley as you fancy.
Nutritional info
Per serving: 157kcals, 6.6g fat (1g saturated), 14.7g protein, 10.9g carbs, 9.3g sugar, 0.5g salt
Wine Recommendation
Wine note: Pick a zesty, modern dry white here – an Australian Riesling or a New Zealand Sauvignon Blanc.