Prawn Tangiers

Name: Prawn Tangiers
Yield: Serves 2
Cuisine: Morocco
Ingredients: flaked sea salt and ground black pepper; juice of ½ small lemon; 3 tablespoons olive oil; 1 level teaspoon cumin seeds; 2 fat vine tomatoes; 1 garlic clove; 2 large-handed grabs of large spinach leaves; 100 g fresh uncooked prawns

Preparation info

Serves
2

Difficulty
Easy

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.

Ingredients

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

Africa
Morocco
Stew
Fish course
Pescatarian
Gluten-free
Mediterranean

Method

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.