Prawns/shrimp

Quick Prawns with Garlic and Chilli

by admin · June 21, 2010

Quick Prawns with Garlic and Chilli

(serves four)

1 tbsp peanut oil

splash sesame oil

two dozen giant tiger prawns, raw but shells removed

4 anchovy fillets (in olive oil)

3 cloves garlic, minced

1-inch knob fresh ginger, grated or minced

sprinkle hot chilli flakes

3 spring onions, white and a bit of green parts, sliced

soy sauce to taste

Heat the oils in a wok or skillet and add everything else. Stir till prawns are pink. ENJOY with steamed basmati rice.

I am a dual American-English citizen living happily in London (only occasionally pining for New York). I am a cookery writer and member of the Guild of Food Writers, and I’ve just published my second cookbook, ‘second helpings: more tonight at 7.30‘. You can buy both books and other treats here. I am a church-bell-ringer, a volunteer paediatric social worker, and a devoted host to all the friends and family who flock to our tables in London and Connecticut. My husband and I have a grown daughter who’s an historian, and has reprised her role as photographer for my books. And… we’re building a house in Central London. Never a dull moment!

Quick Prawns with Garlic and Chilli

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