Spiced prawns with new potatoes
- Published: 30 Jun 09
- Updated: 26 May 25
A low-fat, low-calorie spicy prawn dish that’s nutritious, comforting and quick to make. Use raw king prawns for a touch of luxury.
Ingredients
- 400g new potatoes, quartered
- 2 tbsp olive oil
- 2 shallots, finely chopped
- 1 tbsp ras el hanout
- Good pinch of cayenne pepper
- 75ml white wine
- 400g can cherry tomatoes
- 300g raw king prawns, peeled but with tail shells intact
- 2 tbsp chopped fresh coriander
Method
- Cook the potatoes in a pan of boiling salted water for 5 minutes, then drain. Meanwhile, heat the oil in a frying pan and gently fry the shallots and spices for 5 minutes.
- Add the wine and reduce by half. Add the tomatoes and potatoes, season and simmer for 10 minutes.
- Add the prawns and bubble for 3-4 minutes until the prawns are cooked. Stir in the coriander and serve.
- Recipe from July 2009 Issue
Nutrition
- Calories
- 218kcals
- Fat
- 6.7g (1g saturated)
- Protein
- 16.5g
- Carbohydrates
- 21.1g (4.8g sugar)
- Salt
- 0.5g
delicious. tips
For a milder prawn and potato dish, omit the ras el hanout and cayenne pepper and add 1 tbsp sweet paprika. Swap the wine for crème fraîche and use parsley instead of coriander.
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Delicious meal, I put more potatoes in as it makes small portions. Also added spinach at the end and some steamed tenderstem broccoli for a bit of colour.
Really delicious quick meal, especially if you have new potatoes left over from day before. Ras el Hanout spice is not easy to find, but if you search on web you can find out how to make your own. Recipe says for 4, I think that would be 4 ‘small’ portions.