Prep time 5 mins : Cooking time 5 mins
This dish is so simple to make, and a taste sensation. The inspiration came from a starter once ordered in a very shabby looking Indian restaurant and kind of evolved into the dish it is today. Citrus freshness complimented by the heat of the chilli, and the soothing honey give a depth of flavour that is hard to believe comes from only three ingredients.
Ingredient list:
Tray of Prawns – 1 per person
2 Limes
Fresh red chilli – Add to taste – Thai birds eye for a fierce heat, European red chilli for a milder taste
Honey – Cheap blended is ok (this has added sugar – keep it moving in the pan to prevent burning) unless you have single source organic to spare.
Fresh Rocket leaf
Parmesan
Back pepper
Method:
De-seed and finely chop the chili(s).
Cut the limes in half
Take the top off the honey
Place a handful of rocket on the serving plate
Things happen quickly with this dish, so better to be prepared.
Heat a heavy frying pan over a high heat with a little oil – 1/2 tablespoon is plenty – ground nut if you have it, or a supermarket olive oil is fine – avoid quality virgin olive oil as this will taint the dish.
When at temperature, add the chilli and quickly stir fry – about 5 to 10 seconds, you just want to release the flavour into the oil but not burn the chilli.
Add the prawns and stir fry for around 30 seconds – you may find a lot of liquid is released from the prawns, this is normal.
Squeeze the limes into the pan – you need to be quick as the lime juice will stop the prawns burning, and add liquid to poach them in.
Add the honey, around 3 tablespoons is a good starting point, the more you add, the sweetness will offset the heat of the chilli.
Concentrate the flavours by reducing the sauce to approximately half the volume you started with – the sauce will get thicker as is cools on the plate, so don’t worry if it looks runny at this stage.
Serve with a handful of rocket, and a sprinkle of parmesan. Try to keep the cheese off the prawns.
The parmesan should not work in a dish like this, but it adds seasoning to the rocket, and brings another flavour profile to the prawns – trust me, it works.
For extra style points, a crack of fresh black pepper across the plate will give that visual wow factor, the black of the pepper complimenting the green of the rocket.
Best enjoyed with friends and complimented nicely by a glass of crisp cold sauvignon blanc
The taste of summer 🙂
