Chilli and garlic prawns with sea purslane
- August 2018
- 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.
- 10.2g (1.6g saturated)
- 1g (0.7g sugars)
- 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
- 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.
Chill a crisp, unoaked, modern Spanish white for this, such as a verdejo or sauvignon blanc from the Rueda region.
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