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Fried king prawns with spinach raita
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350g pack frozen raw jumbo king prawns, defrosted
2 cloves garlic, grated
1 tsp fresh ginger, peeled and finely grated
Juice of 1 lemon
1 tsp turmeric
¼ tsp sea salt
½ tsp chilli powder
100g pack baby spinach leaves
½ tbsp cumin seeds, toasted
200ml natural yogurt
25g pack fresh chives, finely chopped
75g fine polenta
4 tbsp coconut oil
4 tbsp groundnut oil
1. Dry the prawns with kitchen paper, take a sharp knife and cut down the back of each prawn.
2. Mix the garlic, ginger, lemon juice, turmeric, sea salt and chilli powder in a bowl, add the prawns and leave in the marinade for at least 30 minutes.
3. Place the spinach in a colander over the sink, pour over a kettle of boiling water to wilt and then refresh under a cold tap. Squeeze thoroughly with your hands to remove the excess water and chop finely on a board.
4. Grind the toasted cumin to a powder in a pestle and mortar. Spoon the yogurt into a bowl, season and stir in the spinach, half the chives and toasted ground cumin powder.
5. Tip the polenta into a large bowl, toss in the prawns until coated. Heat the coconut oil in a large wok or sauté pan with the groundnut oil until liquid and hot.
6. Fry the prawns, in batches until crispy and pink, remove with a slotted spoon and drain on kitchen paper. Sprinkle with remaining chives and extra chilli powder if you like it quite spicy.
7. Serve the prawns immediately with the raita, warmed chapatis and a couple of cold beers.
Typical values per serving:
2g fibre 39.3g protein
This recipe was first published in January 2014.