David’s Fish Fry-days
This year our fab Head Chef, David Hall, is back and this time he is spicing up our Friday night suppers with some fish-tastic recipes.
Each week, he will be keeping you hooked with a tastebud tingling dish that you can try from the comfort of your own home.
On the menu this week, is David’s shrimply the best, Spanish gambas!
Enjoy!
- 30g paprika
- 50g garlic powder
- 56g ginger powder
- 30g herbs de provence
- 14g chilli powder
- 10g cayenne pepper
- 24g salt
- 6g oregano
- 30g curry powder
- A bag of prawns
- Firstly, mix all the spices together.
- Then devein and butterfly your king prawns.
- Next toss your prawns into the spice mix.
- To cook your prawns, heat 1.5 inches of vegetable oil in a pan, then thinly slice the garlic and drop into the oil.
- When the garlic rises to the top and is golden, add three heaped tablespoons of spice mix into the oil and stir.
- Next add your king prawns, then take the pan off the heat and let the prawns cook in the spices for a couple of minutes.
- Once cooked, remove from the oil and leave for three minutes.
- Serve with a wedge of burnt lime and toasted sourdough to mop up the spicy juices.
Tuck in!
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