World Cuisine

  • 4 tablespoons groundnut oil
  • 500 g (1 lb) raw tiger prawns, shelled and deveined
  • 2 garlic cloves, roughly chopped
  • 1 tablespoon snipped flat-leaf parsley
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • 2 fresh red chilli peppers, to garnish

Heat the oil in a frying pan or flameproof tagine over a medium heat.

Add the prawns, garlic, parsley, paprika and salt. Stir gently, turning to cook on both sides, then add the chilli peppers to garnish the dish. Serve hot.

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