Herb Broth with Spicy Pan-Fried Prawns

A fragrant, spiced broth made with chicken stock and cream, topped with marinated, chargrilled prawns and fresh coriander.

Quick Seafood Spicy Gluten Free Prawns

Estimated Nutrition

Calories

622.5

kcal / serving

622.5 kcal total

Carbs

10.4g

per serving

10.4 g total

Fat

58.2g

per serving

58.2 g total

Protein

14.8g

per serving

14.8 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

100

Double Cream

Fruits

0.5

piece

Lemon

Juice only

Liquids

100

Chicken Stock

NutsSeeds

tsp

Turmeric Powder

tsp

Cardamom Pods

Split open

tsp

Coriander Seeds

Coriander

Fresh, chopped, for garnish

tsp

Cayenne Pepper

tsp

Paprika

piece

Cardamom Pods

Split open, seeds removed

piece

Salt

To taste

piece

Black Pepper

Freshly ground, to taste

OilsFats

tbsp

Olive Oil

Seafood

piece

Prawns

Large, cut in half lengthways

Method

Dry fry the turmeric, cardamom, and coriander seeds in a frying pan for two minutes.

Add 100ml of chicken stock and 100ml of double cream, bring to a boil, then simmer for five minutes.

Mix the cayenne, paprika, olive oil, lemon juice, and cardamom seeds in a bowl.

Add the prawns to the bowl and marinate for ten minutes.

Chargrill the prawns in a smoking hot griddle pan for two minutes per side and season with salt and pepper.

Pour the broth into a warm bowl and top with the cooked prawns.