Name: Prawns in Orange, Tomato & Cardamom
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Middle Eastern
Ingredients: 2 tbsp Extra Virgin Olive Oil; 1 Orange, thinly sliced; 2 Large Tomatoes, thinly sliced; 2 Large Garlic cloves, thinly sliced; 2 Sprigs Fresh Thyme; 1/2 Red Chilli, de-seeded and thinly sliced; 3 Green Cardamom Pods (I swear by the ones from Spice Mountain at Borough Market and online); 20 Large Cooked Shell On Prawns; 3 tbsp Water; Sea Salt; Freshly Ground Black Pepper

Description

Adapted from the original Honey & Co. cookbook, this juice prawn recipe is the perfect Friday night supper.

Ingredients

Scale

2 tbsp Extra Virgin Olive Oil
1 Orange, thinly sliced
2 Large Tomatoes, thinly sliced
2 Large Garlic cloves, thinly sliced
2 Sprigs Fresh Thyme
1/2 Red Chilli, de-seeded and thinly sliced
3 Green Cardamom Pods (I swear by the ones from Spice Mountain at Borough Market and online)
20 Large Cooked Shell On Prawns
3 tbsp Water
Sea Salt
Freshly Ground Black Pepper

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Instructions

Prepare all the ingredients and crush the cardamom pods lightly with the flat of a knife to release the black seeds, and set aside.
Heat the oil over a very high heat until smoking in a very large saucepan or Wok. Carefully add the orange slices. I say carefully, as there will be an awful lot of spitting when you add the first one! The moment they’re all in start turning them over, and once they’re all turned add the tomatoes, garlic, chilli, cardamom and thyme.
Stir and cook down for a few minutes until the tomatoes have broken down and started to form a sauce.
Add the water and prawns, and stir so the prawns are well coated in sauce.
Keep on tossing while the prawns heat through, and serve in warmed bowls instantly.