October 31, 2014 by dgarnett2013
Prawns in orange, tomato & cardamom: Honey & Co by Sarit Packer & Itamar Srulovich
- 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