Yamba prawns

Yamba prawns

By
From
Turkish Flavours
Serves
4
Photographer
Alicia Taylor

Ingredients

Quantity Ingredient
12 raw prawns
200g pappardelle
125ml extra-virgin olive oil
6 garlic cloves, finely chopped
3 red chillies, finely chopped
sea salt
2 handfuls flat-leaf parsley, chopped
lemon wedges, to serve

Method

  1. Peel and devein the prawns, leaving the tails on.
  2. Cook the pasta in a large saucepan of boiling salted water until al dente, then drain.
  3. Meanwhile, heat the olive oil in a large frying pan. Fry the garlic and chilli over medium heat for 10 minutes, or until soft but not browned. Add the prawns and cook over high heat for 2 minutes on one side, then sprinkle with sea salt. Turn the prawns, add the pasta and parsley and sprinkle with a little more salt. Toss until the pasta has warmed through. Serve with lemon wedges.

Variation

  • This recipe also works well with pipis.
Tags:
Turkish Flavours
Sevtap
Yuce
Turkey
Turkish
Middle Eastern
European
Mediterranean
SBS
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