Prawn Tangiers Recipe
- 2 large ripe vine tomatoes, stalks cut out, cross cut into the bottom of each
- 1 level tsp cumin seeds
- 3 tbsp olive oil
- 2 handfuls fresh spinach leaves, washed, roughly chopped
- 1 garlic clove, peeled, finely chopped
- Âź lemon, juice only
- salt and freshly ground black pepper
- 100g/3½oz fresh uncooked prawns, cleaned, heads, shells and tails removed, de-veined, roughly chopped
- crusty bread, to serve (optional)
- Place the tomatoes into a bowl and cover with boiling water. Set aside for 30 seconds, then drain the tomatoes and peel away the skins.
- Cut the peeled tomatoes into quarters, setting the seeds and excess juice aside in a separate bowl. (NB: The seeds and excess tomato juice are not needed for this recipe. They can be frozen for use in stocks, sauces and soups.) Chop the tomato flesh roughly.
- Heat a frying pan over a medium to high heat, add the cumin seeds and dry fry until toasted and fragrant.
- Add two tablespoons of the olive oil and all of the spinach leaves, stirring well to coat the spinach in the oil. Continue to cook until the spinach has wilted.
- Add the chopped tomato flesh, garlic, lemon juice and season, to taste, with salt and freshly ground black pepper. Continue to cook, stirring occasionally, for 6-8 minutes, or until most of the excess liquid has evaporated but the pan contents still retain some moisture.
- Transfer the spinach mixture to a bowl, then add the remaining olive oil to the same pan and pan juices and return to a medium heat.
- Add the chopped prawns and fry for 2-3 minutes, or until pink and opaque.
- Return the spinach and tomato mixture to the pan and continue to cook until warmed through. Serve immediately with crusty white bread, if using.
