Flash-fried Moroccan prawns
Serves: 2 as a starter
Prep time: 5 minsTotal time: 
Photographed by Martin Poole
Flash-fried Moroccan prawns
Serves: 2 as a starter
Prep time: 5 minsTotal time: 
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Nutritional information (per serving)
Calories
0Kcal
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Ingredients
- olive oil, for frying
- 1 garlic clove, sliced
- 1 tsp ras el hanout
- a generous handful of baby plum tomatoes, halved
- a squeeze of lemon juice
- 1 x 175g pack cooked jumbo king prawns
Step by step
- Heat a glug of olive oil in a frying pan with the garlic until starting to sizzle, then add the ras el hanout; cook for a few seconds until aromatic.
- Add the tomatoes, lemon juice and a splash of water, plus seasoning, and cook for 1 minute until the tomatoes start to soften.
- Tip in the prawns and stir-fry for 1 minute or until the prawns are piping hot, then spoon onto a bed of dressed salad leaves to serve.
