Prawn Tangiers

Preparation info
  • Serves


    • Difficulty


Appears in
What to Eat Now (Spring & Summer)

By Valentine Warner

Published 2009

  • About

This dish was plonked gruffly before me on a table in a dark and lurky harbourside establishment. Surrounded by hostile-looking Moroccan pirates, I really did not expect to eat one of the most delicious dishes of my life. I’ve christened it after the town of its origin.


  • 100 g fresh uncooked prawns
  • 2 large-handed grabs of large spinach leaves
  • 2


You will need 1 small frying pan. I would also note that adult spinach is preferable here, not only for its stronger taste, but also because the same amount of baby spinach will fry away to weedy patheticness.

Get each prawn ready by peeling the shell away. Make an incision down the back and hoick out the black intestine and discard. Roughly chop the prawns and put to one side.