Spicy Prawns

Preparation info
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By Claudia Roden

Published 1986

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A Moroccan speciality.


  • 500 g (1 lb) large, unpeeled and uncooked prawns
  • 3 large cloves garlic


Large prawns can easily be found frozen. They are cheapest in Chinese supermarkets. A few have skins that are too tough to eat and should be peeled. De-frost if necessary, remove heads, limbs and tails and de-vein. Fry the garlic in the oil until the aroma rises. Add seasoning and spices, stir, then throw in the prawns. Fry quickly, stirring until they turn pink. Add the coriander or parsley, a