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Chilli and garlic prawns with sea purslane

Name: Chilli and garlic prawns with sea purslane
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: Serves 4
Cuisine: Australian recipesBritish recipes
Ingredients: 100g wild sea purslane, available from https://www.abelandcole.co.uk/shop/product/6659/wild-sea-purslane-50gAbel & 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

By: delicious. magazine Produce Award winner Wross Lawrence

Published: 19 Aug 18
Updated: 18 Mar 24

Chilli and garlic prawns with sea purslane

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.

Easy
August 2018

Test kitchen approved

Serves 4
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

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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

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Method

Pull the purslane leaves from the stalks; discard the woody stalks.
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.
Remove from the heat and serve straight from the pan with hunks of fresh crusty baguette or sourdough.