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Herb broth with spicy pan-fried prawns

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
by Lesley Waters

From Ready Steady Cook

Method


  1. To make the herb broth, place the turmeric, cardamom and coriander seeds in a frying pan and dry fry for two minutes, to release the flavours.

  2. Add the chicken stock and double cream. Bring to the boil, then reduce the heat to simmer for five minutes.

  3. To make the prawns, place the cayenne, paprika, olive oil, lemon juice and cardamom seeds into a bowl and mix well.

  4. Add the prawns and leave to marinate for ten minutes.

  5. Heat a griddle pan until smoking. Add the prawns and chargrill for two minutes each side, or until cooked through, and season with salt and freshly ground black pepper.

  6. To serve, pour the broth into a warm bowl and serve the prawns on top.

Ingredients

For the herby broth

  • 1 tsp turmeric powder
  • 1 tsp cardamom pods, split open
  • 1 tsp coriander seeds
  • 100ml/3½fl oz chicken stock
  • 100ml/3½fl oz double cream
  • 25g/1oz fresh coriander, chopped, to garnish

For the prawns

  • 1 tsp cayenne pepper
  • 1 tsp paprika
  • 1 tbsp olive oil
  • ½ lemon, juice only
  • 2 cardamom pods, split open, seeds removed
  • 3 large prawns, cut in half lengthways
  • salt and freshly ground black pepper

Shopping List

Herb broth with spicy pan-fried prawns

Fruit and vegetables

Tins, packets and jars

Cooking ingredients

Dairy, eggs and chilled

Meat, fish and poultry

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