Tag Archives: prawns

Spicy prawns

Spicy prawns

This spicy prawns recipe comes from Morocco. M’hammar is one of the four basic flavour combinations of Moroccan cuisine, with its main ingredients being garlic, paprika and cumin. With the addition of chopped red chilli, this prawn dish is worthy rival to the popular garlic prawns. In this recipe the spice gives a flavour, not heat. Prawns are available either raw or cooked, in or out of their shells. Cold-water prawns (which are the smaller, more standard prawns) are usually peeled, cooked and frozen on board ships. The most sustainable sources are from the North East Arctic and Canada. Warm-water prawns, such as tiger and king prawns are farmed and it is best to choose those that are organic or from a certified fishery.

Garlic prawns

Garlic prawns

Garlic prawns are a diamond coming from Catalan cuisine. As an appetiser for a dinner party, or one of the many tapas you tuck in to over a glass of wine and some good conversation, garlic prawns are sure to be a hit. Serve in cazuelas de barro (earthenware ramekins) for a particularly authentic approach. Cold-water prawns are sold ready-cooked, either peeled or with the shell still on. Warm-water prawns are rarely peeled, but are sold raw and cooked in the shell. Both types of prawns, when sold raw, are likely to have been frozen at some point, even if you buy them chilled: check the label before purchasing if you want to freeze them. If you’re not intending to use the prawns immediately, it’s best to buy them already frozen.