Oriental Mildly-Spiced Prawns Recipe

Serves/Makes: 4 as an entree

Ingredients:

• 8 extra large (king-size) prawns, shelled and deveined
• 3 tablespoons olive oil
• 1 tablespoon butter
• Sea salt to taste
• 1 1/2 tablespoons mild spice (see below)
• 2 ounces coriander seeds
• 1/2 ounce cumin
• 1/2 ounce black pepper
• 1/2 ounce Sichuan pepper*
• 1/2 ounce aniseed

How to cook Oriental Mildly-Spiced Prawns:

• To make the spice – Mix the spices and heat in a frying pan to bring out the flavour. Grind the mixture in a coffee mill.
• Sprinkle prawns with sea salt and spice mixture.
• Heat oil on moderate heat in a small wide, non-stick pan. When it is very hot, add the prawns.
• Halfway through cooking, turn the prawns over, lower the heat, add a tablespoon full of butter and braise for a few seconds.
• Remove from the stove and place in a dish. Top the prawns with the cooking butter from the pan.
• Drain prawns and place on pre-warmed plates.
• Serve the Oriental Mildly-Spiced Prawns on their own, with rice, salad or a suitable chutney.

Note:
The Oriental Mildly-Spiced Prawns recipe very easy to prepare and so good!

Comments:
*Schwan (Sichuan) Pepper, Timur Pepper, Nepali Pepper can be found in Oriental stores. Timur pepper/Szechwan pepper (pimpinella anisum) is native to the Szechwan province of China. Though it bears some similarity to black peppercorns, they are not actually of the pepper family, rather the dried berry of a tree in the prickly ash family. The Szechwan pepper is one of the few spices important for Tibetan and Bhutani cookery in the Himalayas, since very few spices can be grown there.

This recipe for Oriental Mildly-Spiced Prawns serves/makes: 4 as an entree

Main Ingredient: Shrimp 
Preparation Method: Pan Fried/Sauteed 
Cuisine: Other Asian