If you can’t handle the heat, don’t even walk into the kitchen while these fiery Creole-style prawns are being prepared. This is a delicious starter for those who crave the spicier side of seafood. Creole cuisine tends to rely heavily on tomatoes, so add a few chopped tomatoes while cooking the onion and spices for another flavour element. Easy to make, this dish is unforgettable!
Fiery Creole-style prawns
- 30ml (2 tbsp) vegetable oil
- 1 small onion, finely chopped
- 1 whole red chilli, seeds removed and chopped
- 15ml (1 tbsp) ground cumin
- 5ml (1 tsp) ground turmeric
- 5ml (1 tsp) ground coriander
- 5cm fresh ginger, grated
- 2 garlic cloves, minced
- juice and zest of 2 limes
- 16 – 24 whole tiger prawns, cleaned
- 30 – 45ml (2 – 3 tbsp) water
- sea salt and freshly ground black pepper, to taste
- chopped spring onions, to serve
- chopped red chilli, to serve
- fresh lime, to serve
- steamed white rice, to serve
Heat the oil in a large, non-stick frying pan over medium heat. Add the onion and fry until soft, about 3 minutes.
Add the chilli, cumin, turmeric, ground coriander, ginger, garlic and lime zest, and fry until fragrant, about 2 minutes.
Add the prawns and place a lid over the pan, cooking for 2 minutes. Turn the prawns, add the water and season well.
Cover with the lid and cook until the prawns have turned pink and are cooked through, about 3 more minutes.
Add the lime juice and adjust the seasoning. Scatter with chopped spring onions and red chilli just before serving.
Serve with plenty of fresh lime and steamed white rice.
To drink: A gin-based cocktail like a Pink Gin will bring out the sweetness of the prawns.