Crispy Prawns with Lime & Ginger June 07, 2011 10:44

A truly delicious easy to prepare dish, you will love it!

Serves 6

2 Limes 2 cloves Garlic, crushed 1 small Chilli, deseeded and finely chopped 2 cm Root Ginger, peeled and grated 50g Cornflour 6 tbsp Sunflower Oil 20g Coriander, roughly chopped ½ tsp Ground Turmeric 400g King Prawns

Method

•    Mix the lime juice, garlic, chilli, ginger and turmeric in a large bowl and leave to infuse for a couple of minutes. •    Pat the prawns dry with kitchen paper. Using a sharp knife, make a small incision along the back of each prawn to remove the black vein. Place the prawns in the lime marinade and mix with a fork (to avoid staining your hands with turmeric). Cover and chill for about 30 minutes. •     Sift the cornflour onto a large plate. Add half of the prawns to the cornflour and coat lightly. Heat 3 tablespoons of the oil in a large frying pan and fry the coated prawns for about 3 minutes, turning occasionally, until just cooked and crisp. Drain on kitchen paper then cover with foil to keep warm. Coat the remaining prawns with cornflour and fry in the remaining oil. •    Garnish with the coriander and serve immediately with extra lime wedges and a sprinkling of sea salt.