I cheat and bring a bag of frozen king prawns with me and cook them, usually the next day, by which time they’ve played their part in cooling my wine and are well on their way to thawing out. I use the shell on variety, but that’s only because I like getting my fingers sticky when it comes to tucking in! You can use peeled if you fancy.
Serve this one with either the spicy cous cous or the perfect rice.
16 shell on uncooked king prawns (more if you are hungry!)
4 tablespoons of olive oil
juice of one lime
1 clove of garlic, finely chopped
1/4 dried red chilli chopped
pinch of flaked sea salt
ground black pepper
2 cm peeled and thinly sliced root ginger
1 teaspoon of paprika
A good handful of chopped fresh coriander
A couple of drops of soy sauce (but don’t get hung up if you forgot to pack it)
Mix all of the ingredients together in a bowl and leave to marinade for at least half an hour (while you are preparing either the rice or cous cous).
When you are ready to eat, throw the lot into a non-stick pan and fry over a high heat for four or five minutes, stirring well with a wooden spoon. The prawns turn pink as they cook and the marinade will start to caramelise. Turn out onto a bed of rice or cous cous and tuck in.