16 large Atlantic prawns, heads and tail shells removed
olive oil, to rub
For the sauce
10 spring onions, white parts chopped, green ends thinly sliced
2 plum vine tomatoes, cut into large chunks
1 large green chilli, trimmed, quartered lengthways and deseeded
1 garlic clove, crushed
1⁄2tsp ground coriander
1⁄2tsp caraway seeds, lightly ground
1⁄2tsp cumin seeds, lightly ground
2tbsp red wine vinegar
handful pitted green olives, chopped
handful flat-leaf parsley leaves, roughly chopped
1tbsp tomato purée
good splash extra virgin olive oil
Method
To make the sauce, put the
spring onion whites, tomatoes,
green chilli, garlic, ground
coriander, caraway and cumin
seeds and vinegar in a blender
and blitz. Transfer this mixture
to a bowl, stir in the spring
onion greens, olives, parsley,
tomato purée and the extra
virgin olive oil. Cover the bowl
with cling film and let it rest.
Meanwhile, heat a large,
ridged cast-iron griddle pan to
maximum heat. Pat the prawns
dry, rub with a little olive oil and
season with sea salt and black
pepper. Put them in the griddle
pan and cook for 3 minutes on
each side until the prawns
change colour and are cooked
through – a little charring adds
a smoky flavour.
Transfer the prawns to a
serving platter or individual
plates and spoon some of
the sauce over. Serve with the
remaining sauce on the side.
Recipes And Photographs Taken From Mediterra By Ben Tish, Photography By Kris Kirkham (Bloomsbury, £26).
