- Serves: 4
- Cook Time: 15 minutes
- Prep Time: 25 minutes
- Effort: medium
- 4 jumbo West African red prawns, head and shell left on
- 3 tbsp corn oil
- 5 cm ginger, finely shredded
- 1 tsp Jamaican jerk paste
- Small bunch coriander
- Small bunch spring greens or watercress, finely shredded
- ï¿½ tsp freshly grated nutmeg
- 50 ml maple syrup
Tips and Suggestions
The best part of the dish is sucking the juices out of the head of the prawn.
1. Clean the prawns by cutting along the back of the shell, half way through the meat and extracting the large black vein. This will butterfly the meat, allowing it to be easily eaten. Lift up the head and rinse under cold running water. Drain well. Set aside.
2. Heat 2 tablespoons of oil in a frying pan over a high heat and fry the ginger for a few seconds. Add the prawns and fry them for 3 minutes.
3. Add the jerk paste and coat the prawns well, turning frequently. Add the coriander and continue frying for another 2 minutes until the prawns are cooked through, but not rubbery. Remember you have the head on so it takes a bit longer.
4. Pour the remaining oil into a separate pan and fry the greens briefly, until just wilted. Keep warm.
5. Put the nutmeg into a small saucepan and toast over a gentle heat for 10 seconds. Add the maple syrup.
6. Divide the cooked greens between 4 starter plates and top with one prawn per person, spooning any cooking juices over. Drizzle with warm nutmeg syrup and serve immediately.
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