Chilli and garlic prawns with sea purslane

Chilli and garlic prawns with sea purslane
  • Serves icon Serves 4
  • Time icon Hands-on time 20 min

A simple starter recipe of fried prawns cooked with garlic, chilli, lemon and white wine. Best served with sourdough bread and a glass of sauvignon blanc.

Nutrition: per serving

Calories
263kcals
Fat
10.2g (1.6g saturated)
Protein
36.5g
Carbohydrates
1g (0.7g sugars)
Fibre
1.6g
Salt
1.2g
Calories
263kcals
Fat
10.2g (1.6g saturated)
Protein
36.5g
Carbohydrates
1g (0.7g sugars)
Fibre
1.6g
Salt
1.2g

Ingredients

  • 100g wild sea purslane, available from Abel & Cole
  • 2 good glugs extra-virgin olive oil
  • 3 garlic cloves, unpeeled, bashed with a rolling pin
  • 1 tsp chilli flakes
  • 800g large sustainable raw shell-on tiger or king prawns
  • Grated zest and juice 1 lemon, plus wedges to serve
  • 100ml good quality dry white wine
  • Fresh baguette or sourdough to serve

Method

  1. Pull the purslane leaves from the stalks; discard the woody stalks.
  2. Heat the oil in a wide frying pan and add the garlic, chilli and sea purslane. Fry for 1 minute, then add the prawns. Cook for 2 minutes on each side until bright pink, then add the lemon zest, juice and white wine. Turn up the heat and simmer briskly for 3 minutes. Don’t cook off all the wine, as the acidity is key to this dish.
  3. Remove from the heat and serve straight from the pan with hunks of fresh crusty baguette or sourdough.

delicious. tips

  1. Chill a crisp, unoaked, modern Spanish white for this, such as a verdejo or sauvignon blanc from the Rueda region.

Recipe By

delicious. magazine Produce Award winner Wross Lawrence

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