Prawns in orange, tomato & cardamom

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October 31, 2014 by dgarnett2013

Prawns in orange, tomato & cardamom: Honey & Co by Sarit Packer & Itamar Srulovich

prawns

 

  • 2 tabs olive oil
  • 1 orange, thinly sliced
  • 2 tomatoes, thinly sliced
  • 2 cloves of garlic, peeled and thinly sliced
  • 2 sprigs of fresh thyme
  •  ½ small red chilli, seeds removed and thinly sliced
  • 3 cardamom pods, crushed to reveal the black seeds
  • 12 – 14 large prawns
  • sea salt & black pepper
  • 3 – 5 tabs water

 

Heat the oil in a frying pan over a high heat until it just starts to smoke.

Carefully place the orange slices in the oil and cook for 30 seconds, then turn them over with a fork.

Add the tomato, garlic, thyme, chilli and cardamom and cook on a high heat until the tomato slices start to break down a little (about two mins).

Add the prawns to the pan and season with salt and pepper.

Cook them for a minute on each side. Add 3 tabs of water and cook for a further 2 mins or until the prawns have turned pink. If the pan is looking dray, add the remaining 2 tabs of water so you have enough liquid to form a sauce.

Serve immediately with bread to mop up the juices.

Tiger prawn in orange, rose & cardamom

onesies1 onesies2

 

 

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