spanish prawns

Photography credits: Aparna Jacob for Cooking is a Pain

These Spanish Prawns are an adaptation of an original Spanish recipe that renders a similar flavour, although it is not as spicy as when fresh chilli is used.


serves 2

12 green prawns, peeled & deveined, tails left on
1 tsp crushed garlic and sprinkle of Garlic Kelp
1/2 tsp chilli flakes and sprinkle of Chilli Kelp
1/2 tbsp of tomato paste (optional)
Splash of white wine
1/3 cup of olive oil
Italian parsley, chopped fine
Freshly ground black pepper


In a shallow pan, warm the olive oil gently. Add the garlic, chilli flakes & tomato paste, and allow to soften without browning. Add the prawns and cook quickly turning them over, until they turn pink. Add the wine, kelps (they replace salt) and pepper. Swirl around for a few seconds to warm up evenly. Serve with lemon wedges and crusty bread.