Lemon and coriander prawns it takes about 15 minutes, easy to make and it’s great to have in a wrap.
By Trisha Jones
So, I am trying to introduce more savory cooking to Sugar Thumb – firstly because all this baking is making me into a bit of a chubster and secondly because I cook a lot so it seems a waste not to photograph it all! I am trying to be a bit healthier, but have no fear… I will never cut baking out and the majority of posts will still have sweet treats in mind. I am going to start including some of my favourite meals from my childhood in a series called “Family Traits”. Many of which I will take from my mum, dad, grandmas and family friends… I hope it’s interesting and I think it will be a wonderful trip down memory lane for me!
My mother, Kala, has a real skill for throwing things together when she is busy and has little time to make something elaborate. And it still looks and tastes like a dream! This is one of her classic quick recipes – lemon and coriander prawns it takes about 15 minutes and its great to have in a wrap. It has a beautiful tang from the lemon and coriander which is smoothened by the use of butter instead of oil to fry the shallots in.
- a thin slice of salted butter
- 1 shallot
- 2 cloves garlic
- 100g prawns (i usually use fresh raw ones, but i had frozen ones in the freezer – the fresh ones are better if you can afford them)
- a handful of fresh coriander leaves
- 1 lime
- half tbsp dried chilli flakes
- Salt (to taste)
- Chop the shallots and place in a frying pan with the butter and cook until they begin to turn a bit golden
- Add the garlic and the prawns
- Chop the coriander and add in
- Squeeze on the lime and mix in the salt and dried chilli flakes
- Cook on a medium high heat for about 5 minutes or until the prawns are cooked through
- How to eat – Heat up some wraps in the oven and spoon on the prawns – roll and eat!