These prawns are deliciously rich in flavor and are good hot or cold. Serve them with mashed potatoes (see page 168) or with a little couscous (page 112) moistened with olive oil. Use raw king prawns: they are gray and turn pink when they are cooked. Some supermarkets sell them fresh and ready-peeled. You can also buy them frozen with their heads off from some fishmongers. The weight of these packs is inclusive of a thick ice glaze, which means that you need to double the weight—that is, for 1 pound of peeled prawns (about 25), you need a 2-pound package.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
If using frozen prawns, defrost them thoroughly. Pull the legs off the prawns, then peel off the shells and pull off the tails (they are usually sold headless). If you see a dark vein along the back, make a fine slit with a pointed knife and pull it out.
Step 2
In a large skillet, fry the onion in the oil, stirring, until it begins to color. Add the garlic and cook until the aroma rises. Then add the tomatoes, ginger, saffron, if using, chili pepper, and some salt and cook for about 20 minutes, until the sauce is reduced.
Step 3
Now put in the prawns and cook them for 3 to 5 minutes, until they turn pink, turning them over once. Stir in the chopped parsley and coriander at the end.
