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Pan-cooked giant prawns
Ingredients
3 tablespoons
olive oil
12 large
Australian Green banana prawns, responsibly sourced
1-2
fresh red chillies
1 bunch
spring onions
4 large handfuls
snow peas
500g
ripe tomatoes
2 large handfuls
frozen peas
2 x 410g tins
butter beans or cannellini beans
to taste
sea salt and freshly ground black pepper
½ a bunch
fresh flat-leaf parsley
1-2
lemons
4 slices
quality bread, such as sourdough or ciabatta
Instructions
STEP 1
Trim and finely slice the chilli and spring onions. Peel, devein and butterfly the prawns.,
STEP 2
Get yourself a large paella pan, casserole pan, wok or sturdy roasting tin. Place over a medium-high heat and pour in 3 tablespoons of oil.,
STEP 3
Once hot, add the prawns and cook for a few minutes to allow them to colour, then sprinkle over the sliced chilli and spring onions.,
STEP 4
Add the snow peas and give the pan a good shake, then add a splash of water. Pop a lid or some tin foil on top and let everything steam for 1 minute. Place a griddle pan on a medium heat to warm up.,
STEP 5
Meanwhile, roughly chop the tomatoes. Remove the lid (or foil) from the pan and add the peas and tomatoes, then drain and add the beans. Stir everything together and simmer for 1 to 2 minutes, or until softened. Season to taste.,
STEP 6
Pick and roughly chop the parsley leaves, discarding the stalks, then add to the pan with the juice from 1 lemon, adding a squeeze or two more, if needed.,
STEP 7
Grill the bread on the hot griddle for 1 to 2 minutes on each side, or until nicely golden. Divide everything between 4 plates, then tuck in. This is delicious served with rice or couscous, if you prefer.
Nutrition Facts
(per serving)
Calories:
476 calories
Servings:
4 servings
Carbohydrates:
55 g
Fat:
22 g
Fiber:
12 g
Protein:
22 g
Sugar:
6 g
Meal Effort
Preparation:
22 minutes
Cook:
10 minutes
Total:
32 minutes