James Martin's sesame tiger prawns recipe

James Martin's sesame tiger prawns recipe

This is such a simple dish, which uses pre-cooked tiger prawns and can be served hot or cold. There has been a lot of bad press about tiger prawns over the years and the exploitation of farmers in countries like Vietnam where they are produced. The prawns will say on the packet where they are from, so my advice is to look for Madagascan prawns, as they have a better history in sustainable prawn farming. Ones from Ecuador are fine too, and this is the only country where they are certified organic.

Ingredients

  • 100 g Sesame seeds
  • 3 tbsp English mustard
  • 24 Tiger prawns, peeled and heads removed
  • 1 Red chilli, deseeded and finely sliced
  • 50 g Pickled ginger with some of its juice
  • 2 Limes - the juice and grated zest
  • 5 tbsp Olive oil
  • 1 Cucumber, peeled
  • 25 g Unsalted butter
  • 1 Frisée lettuce
  • 25 g Coriander leaves
  • 3.5 oz Sesame seeds
  • 3 tbsp English mustard
  • 24 Tiger prawns, peeled and heads removed
  • 1 Red chilli, deseeded and finely sliced
  • 1.8 oz Pickled ginger with some of its juice
  • 2 Limes - the juice and grated zest
  • 5 tbsp Olive oil
  • 1 Cucumber, peeled
  • 0.9 oz Unsalted butter
  • 1 Frisée lettuce
  • 0.9 oz Coriander leaves
  • 3.5 oz Sesame seeds
  • 3 tbsp English mustard
  • 24 Tiger prawns, peeled and heads removed
  • 1 Red chilli, deseeded and finely sliced
  • 1.8 oz Pickled ginger with some of its juice
  • 2 Limes - the juice and grated zest
  • 5 tbsp Olive oil
  • 1 Cucumber, peeled
  • 0.9 oz Unsalted butter
  • 1 Frisée lettuce
  • 0.9 oz Coriander leaves

Details

  • Cuisine: Asian
  • Recipe Type: Starter
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 6 mins
  • Serves: 4

Step-by-step

  1. Spread the sesame seeds out on a plate and spoon the mustard into a bowl, then roll the tiger prawns first in the mustard and then in the sesame seeds. Make sure they are well coated and set aside
  2. Place the chilli in a large bowl then add the ginger and its juice, the lime zest and juice and 4 tbsp of the olive oil and mix together well. Using a potato peeler, peel the cucumber into strips (don't peel all the way down to the seeds, the core can be discarded). Add the cucumber strips to the chilli mixture then toss all the ingredients together
  3. Place a non-stick frying pan over a medium heat, add the remaining olive oil and add the prawns, frying on each side for about 3 mins or until golden brown. Add the butter and remove from the heat
  4. Break up the frisée lettuce and add the leaves to the cucumber salad along with the coriander. Toss together and divide between plates. Place 6 prawns on each plate then spoon over some of the chilli and lime dressing and serve

Also worth your attention:

More recipes from James Martin

James Martin Masterclass: Make Your Home Cooking Easier

Publisher - HarperCollins

 

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