Fried prawns with preserved lemon and green chillies

With the tangy lemon and spicy chillies, these fried prawns will be an exciting new addition to your quick mid-week dinners.

Ingredients

2/3 cup (160ml) extra virgin olive oil

4 cloves garlic, chopped finely

2 tablespoons finely chopped preserved lemon rind

2 teaspoons sweet paprika

1 teaspoon ground cumin

600 g uncooked peeled prawns *(See below)

4 green chillies, deseeded and sliced on an angle

1 cup loosely packed flat-leaf parsley leaves

1 cup loosely packed coriander leaves

3 (400g) Lebanese cucumbers, diced

steamed wholemeal couscous and lemon wedges, to serve

Method

1.Heat the oil in a large frying pan over a medium high heat. Add garlic, preserved lemon and spices; cook stirring constantly for a minute or until just fragrant.

2.Add the prawns and green chillies; cook, stirring for 3-4 minutes or until prawns are cooked through. Remove from heat and gently toss herbs and cucumber through the prawns.

3.Serve with steamed couscous and lemon wedges.

Not suitable to freeze or microwave.
1kg of prawns in the shell is needed to yield 600g of peeled prawns.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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