So far, there has been one meat dish and one vegetable dish as part of my Spanish tapas project.
How about we take a look at a seafood dish?
I’ve got my Auntie and Uncle to thank for my love of all things seafood.
Back in the day, they always used to host awesome family BBQs where my Uncle, whose family came from Malta, would always cook up fish and other treats from the Mediterranean.
On one occasion I stayed at their bungalow in Barry and they cooked up a medley of seafood for our evening meal.
The medley included prawns that were still wrapped up in their little shells.
Not knowing what to do, I shoved the whole thing in my mouth and found it all a bit crunchy and awkward to eat.
With a mouth full of legs, shell and other parts, I chewed repeatedly and as quietly as I could until everything could be swallowed – So much shell.
Only then, did I see how the adults prepared the prawns and went about eating them.
I never looked back but, still a funny memory gleamed from this moment.
Let’s prawn things up, shall we?
- 420g Indonesian Tiger Prawns
- 50ml Olive Oil
- 4 Garlic Cloves (Finely Chopped)
- 3 tbsp Parsley Leaves (Finely Chopped)
- 1/3 tsp dried red chilli flakes
- Split the back of the prawns a little and season with a little salt and pepper.
Set to one side ready for frying in the pan.
- Pour the olive oil into a frying pan and set to a medium heat.
- Add the chopped garlic, parsley and chilli flakes and cook slowly for a couple of minutes whilst moving things around to release as much of the goodness as possible without burning.
- Turn the heat up a little on the pan, add the prawns and allow to cook on both sides for 2 minutes each (Total of 4 minutes).
Mix the chopped ingredients in with the prawns to really get that flavour kicking.
- Once cooked, arrange on a plate and drizzle some of the left-over oil, from the pan, over the prawns.
- Serve and enjoy – Just make sure those shells have been removed.
Any other pointers?
A bowl of warm water with a squeezed wedge of lemon is a great idea for washing those hands whilst at the dinner table.
Cracking open the tiger prawn shells can be oily and messy work.
The leftover prawn shells can be stewed with a little carrot, onion, celery and hot water to produce a touch of stock which you can use to make an extravagant paella or a simple sauce