Crumpets with Persian Prawns
Drain the Euphrates! This is glorious!
Go on! Put a Tigris in your tank!
| Preparation: 10 minutes | Serves: 8 crumpets |
| Cooking: 10 minutes | Cold-buttered crumpets |
| Ingredients | Quantity (metric) | Quantity (imperial) |
|---|---|---|
| Raw king prawns | 300 g | 10.6 oz |
| Garlic cloves (peeled and thinly sliced) | 3 | 3 |
| Fresh ginger (peeled and grated) | 1 tbsp | 1 tbsp |
| Fenugreek leaves (dried) | 1/2 tsp | 1/2 tsp |
| Ground cumin | 1 tsp | 1 tsp |
| Ground ginger | 1/2 tsp | 1/2 tsp |
| Ground cinnamon | 1/2 tsp | 1/2 tsp |
| Dried redchilli flakes | 1/2 tsp | 1/2 tsp |
| Salt and pepper | Plenty | Plenty |
| Extra virgin olive oil | 2 tbsp | 2 tbsp |
| Fresh asparagus stalks (with woody end snapped off) | 6 | 6 |
Method
- Steam the asparagus stalks for 2 minutes, then place in iced water to stop the cooking. Drain and cut into bite-sized pieces.
- Place the oil in a large frying pan and bring to a medium heat.
- Add the garlic and fry for a minute or so, then add the fresh ginger and all the spices, and mix well.
- Bring in the prawns and asparagus and cook for 4 or 5 minutes until the prawns are beautifully pink and cooked through. The cooking time will depend on the size of the prawns, so arm yourself with a fork to test their readiness as you go.
- Remove from the heat and go to work with the salt and pepper.
- Spoon on the prawns and asparagus, distribute the cooking juices as fairly as you are able and get stuck in.
The prawns and asparagus
The crumpets
