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Spiced blackened prawns with clementine salsa

Ingredients

  1. Step 1 20 raw shell-on giant tiger prawns
  2. Step 2 50g unsalted butter , melted
  3. Step 3 1 lime , cut into wedges to serve
  4. Step 4 4 clementines , peeled and chopped
  5. Step 5 1 lime , juiced
  6. Step 6 2 tbsp extra virgin olive oil
  7. Step 7 1 small red onion , finely chopped
  8. Step 8 1 red chilli , deseeded and finely chopped
  9. Step 9 ¼ cucumber , chopped
  10. Step 10 ½ small pack coriander , chopped
  11. Step 11 1 tbsp smoked paprika
  12. Step 12 1 tsp garlic salt
  13. Step 13 1 tsp dried oregano
  14. Step 14 1 tsp dried thyme
  15. Step 15 1 tsp cayenne pepper
  16. Step 16 1 tsp ground cumin
Spiced blackened prawns with clementine salsa
Calories: 232 Carbohydrate: 10 g Protein: 9 g Fat: 17 g
Cook time: 41 minutes Prep time: 35 minutes Total time: 76 minutes Servings: 4

TAGS

Dinner Main course 1 of 5-a-day Clementine Gluten free Indulgent Main Prawn Seafood Sophie Godwin Tiger prawn Vit C Winter

Directions

  1. Step 1 Start by butterflying the prawns. Using a small serrated knife, cut down the back of the prawns through the shells and the flesh from the heads to the tails, cutting just far enough that you can open it up, then remove the black entrails. Once all the prawns are butterflied, set aside.
  2. Step 2 Combine all the salsa ingredients in a bowl with some seasoning. Ideally leave the salsa at room temperature for 30 mins so that the flavours can infuse.
  3. Step 3 Mix all the seasoning ingredients together, along with 1 tsp fine salt and 1/ 2 tsp cracked pepper, in a bowl. Brush the prawns inside and out with the melted butter, then toss in the spice mix. Heat two large frying pans over a high heat, tip in the prawns and cook for 4-6 mins until they have just turned pink and the insides are opaque. Serve on a board with the salsa and lime wedges.