- NEWS & ACHIEVEMENTS -

2011
Delicious Magazine Recipe Feature Recipes published in Princes Trust Charity 'Trusty' Cookbook Guest panellist on UKTV Food's 'Market Kitchen' Recipes published in 'Come Dine With Me Special Occasions' book Blog named as a "Media Must-Have" in Jan & Feb issue of Olive Magazine

2010
Launch of Sabrina's one-to-one private cookery tuition Guest critic on Gordon Ramsay's 'F-Word' series finale Organised Top Chef Charity Banquet for Haiti raising £70,000 for 'Action Against Hunger' Seasonal Food & Recipe Writer for 'Blue Tomato'

2009
Winner of Channel 4's 'Come Dine With Me' (West London) 'Bronze' winner in professionally judged 'AA Home Cooking Competition 2009' Appointed resident cookery columnist for Foodepedia

Japanese Rice Risotto with Miso, Lemongrass and Scallops

Japanese Rice Risotto with Miso, Lemongrass and Scallops

Seasonal Penne Mediterraneo

Seasonal Penne Mediterraneo

Persian Split Pea, Dried Lime and Lamb Stew

Persian Split Pea, Dried Lime and Lamb Stew

Thursday, 7 July 2011

RECIPE: Chargrilled Korean Pepper & Lemon Prawns

Asian and Oriental supermarkets are filled with little gems and one such gem I have recently discovered are Korean pepper flakes. Now spice-haters, fear ye not as these pepper flakes aren't chilli flakes and therefore not really spicy although they have a hint of spicy, smokiness which is very delicious and makes it a fantastic ingredient for recipes of all kinds.

I was experimenting in the kitchen one day and came up with a SUPER SIMPLE marinade for prawns using the pepper flakes (which indeed can be use for pork, chicken and other seafood also) and it has now become a staple in my house when I cook for guests or just for myself. Here is the recipe:

Chargrilled Korean Pepper & Lemon Prawns

Ingredients (Quantities are up to you, see method for guidance)

Large uncooked shell-on prawns
Korean pepper flakes
Whole lemons
Olive oil
Maldon sea salt

Method
Preheat a griddle pan over the highest heat or turn on your BBQ to a medium-high heat. In a large bowl, marinate 5-6 shell-on prawns per person in lemon juice (half a lemon per 6 prawns) with 1 teaspoon of Korean chilli flakes per 6 prawns or you can use 1/4 teaspoon of regular chilli flakes per 6 prawns for a spicier marinade and drizzle with olive oil. Coat the prawns thoroughly with the lemon, chilli and oil mixture and a few pinches of Maldon sea salt.

Place your prawns onto your griddle pan or BBQ and grill for about 5 -7 minutes on each side until slightly charred. You can also have a lemon and grill it along side the prawns for about 6 minutes, flat side down. This will sweeten and intensify its juices making it perfect to squeeze over your prawns once peeled. That's all there is to it! They are delicious, summery and dare I say it, finger lickin' good.

2 comments:

  1. Picture looks gorgeous. I adore prawns and spice - if they're not that hot I might have to add some fresh chlli too. Yum!

    ReplyDelete
  2. Sabrina Ghayour14 July 2011 at 05:27

    Not at all spicy really! Just a gentle concentrated flavour of red pepper! Really lovely with the lemon!

    ReplyDelete