Flash-fried Moroccan prawns
Serves: 2 as a starter
Prep time: 5 minsTotal time: 
Photographed by Martin Poole
Flash-fried Moroccan prawns
Serves: 2 as a starter
Prep time: 5 minsTotal time: 
See more recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- olive oil, for frying
- 1 garlic clove, sliced
- 1 tsp ras el hanout
- a generous handful of baby plum tomatoes, halved
- a squeeze of lemon juice
- 1 x 175g pack cooked jumbo king prawns
Step by step
- Heat a glug of olive oil in a frying pan with the garlic until starting to sizzle, then add the ras el hanout; cook for a few seconds until aromatic.
- Add the tomatoes, lemon juice and a splash of water, plus seasoning, and cook for 1 minute until the tomatoes start to soften.
- Tip in the prawns and stir-fry for 1 minute or until the prawns are piping hot, then spoon onto a bed of dressed salad leaves to serve.
