These Basque prawns are mixed with gorgeous Piment d'espelette, a beautiful spice from the Basque country, along with garlic and olive oil.
They are then simply pan fried, before being finished with a squeeze of lemon and some finely chopped fresh flat leaf parsley.
I've served them here on a simple salad of leaves, tomatoes, shallot and yellow pepper; but they are also delicious with griddled vegetables or even with
pasta and tomato sauce.
For the prawns
2 tablespoons of olive oil
225g raw king prawns
2 garlic cloves
1½ teaspoons of Piment d'espelette (or Aleppo pepper or sweet paprika)
2 tablespoons of vegetable oil
Salt
Fresh flat leaf parsley
½ Lemon
For the salad
Mixed salad leaves
Yellow pepper
Shallot
Tomatoes
To make the prawns
- Devein the prawns.
- Peel and grate the garlic.
- Mix together the prawns, garlic, Piment d'espelette and oil until well combined.
- Finely chop a few sprigs of parsley.
- Heat a frying pan over a medium heat.
- When the pan is hot, throw in the prawns and cook for 3-4 minutes until the prawns are cooked through.
- Remove from the heat. Squeeze over some lemon and sprinkle over the finely chopped parsley.
To make the salad
