Pink Picante Prawns
by Nigella. Featured in FEASTIntroduction
You can find raw prawns ready shelled in the freezer compartment at the supermarket these days, so even though this is an extravagance to buy, it isn't difficult to cook. Think of this as the trade-off.
I have a real thing about pink peppercorns these days, proving that although you can take the girl out of the Eighties you can't take the Eighties out of the girl. I used to despise this sort of thing as naff restaurantishness: now that I've mellowed, I can't see what the problem is. These look beautiful and taste luscious. And if you can't bring yourself to use pink peppercorns, or can't find them, simply use white ones.
For US cup measures, use the toggle at the top of the ingredients list.
You can find raw prawns ready shelled in the freezer compartment at the supermarket these days, so even though this is an extravagance to buy, it isn't difficult to cook. Think of this as the trade-off.
I have a real thing about pink peppercorns these days, proving that although you can take the girl out of the Eighties you can't take the Eighties out of the girl. I used to despise this sort of thing as naff restaurantishness: now that I've mellowed, I can't see what the problem is. These look beautiful and taste luscious. And if you can't bring yourself to use pink peppercorns, or can't find them, simply use white ones.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Serves: 8 as a starter
- 1 tablespoon pink peppercorns (plus more to crush to decorate)
- 1 tablespoon Maldon sea salt flakes (or ½ tablespoon table salt)
- ½ teaspoon cardamom seeds (or seeds from about 8 pods)
- 1 teaspoon picante pimenton (hot smoked paprika)
- 2 large egg whites
- 750 grams peeled raw prawns
- 2 tablespoons olive oil for frying or as needed
- 1 tablespoon pink peppercorns (plus more to crush to decorate)
- 1 tablespoon kosher salt (or ½ tablespoon table salt)
- ½ teaspoon cardamom seeds (or seeds from about 8 pods)
- 1 teaspoon picante pimenton (hot smoked paprika)
- 2 large egg whites
- 1½ pounds shell-off raw shrimp
- 2 tablespoons olive oil for frying or as needed
Method
- Crush the peppercorns, salt, cardamom seeds and picante pimenton in a pestle and mortar until you have an aromatic nubbly mixture, or you could grind the spices in a pepper or coffee mill. Turn out onto a large shallow bowl.
- Hand-whisk the egg whites until they are foamy, but not stiff. Dip the prawns into the egg white, and then toss them in the crushed spice mixture turning them so they are well coated.
- Heat the oil in a large pan and stir-fry the spice-coated prawns for 5-7 minutes or until they are cooked through. Remove to a serving dish and sprinkle with some more crushed pink peppercorns before taking them to the table.
- You need provide no more than some good crusty French bread alongside: those baguettes must have been bought today, though.
- Crush the peppercorns, salt, cardamom seeds and picante pimenton in a pestle and mortar until you have an aromatic nubbly mixture, or you could grind the spices in a pepper or coffee mill. Turn out onto a large shallow bowl.
- Hand-whisk the egg whites until they are foamy, but not stiff. Dip the prawns into the egg white, and then toss them in the crushed spice mixture turning them so they are well coated.
- Heat the oil in a large pan and stir-fry the spice-coated prawns for 5-7 minutes or until they are cooked through. Remove to a serving dish and sprinkle with some more crushed pink peppercorns before taking them to the table.
- You need provide no more than some good crusty French bread alongside: those baguettes must have been bought today, though.
Additional Information
MAKE AHEAD / STORE:
It is not advisable to make ahead or store.
MAKE AHEAD / STORE:
It is not advisable to make ahead or store.
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What 2 Others have said
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Posted by Odelle on 22nd December 2022
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Posted by tesita83 on 6th February 2013
Show more commentsDelicious fresh prawns coated in egg white, crushed up pink peppercorns and flour fried until crispy and turned pink, serve 8 people as a starter served with fresh crusty bread, I served with a creme fraiche Dill sauce to dip into, a wonderful piquant dish to serve as a starter before a meal they're absolutely gorgeous. Enjoy!
Thanks, I like it!