This king prawn dish is very simple to prepare. I love how the orange capsicum ribbons wrap themselves around the prawn giving it a candied-effect. Serve with a bottle of Vermentino or Falanghina and some crusty bread, which is pillowy inside, to mop up the trail of sherry-infused juices. —shayma
cloves garlic, sliced thin like discs
orange bell pepper, sliced thin
glug (2-3 tbsp) dry Spanish sherry (Fino or Palo Cortado)
red pepper flakes
King prawns, deveined and shells removed
In This Recipe
Heat oil on medium heat in a skillet with a large surface area. Add the garlic and bell peppers.
Sauté the bell peppers, garlic and 1/2 tsp salt for 15 minutes, till the peppers start to wilt and become soft. (The peppers should not be overcooked or the skin will start to peel off like paper.)
Turn the heat to medium-high, and add the prawns, 1/2 tsp salt, a pinch of red pepper flakes and stir-fry for 3-5 minutes till the prawns turn opaque.
Turn the heat to high and deglaze the pan with sherry.
Shayma Saadat is a cookery teacher, food writer, stylist and photographer who focuses on the food of her heritage - Pakistan, Afghanistan and Iran, which she refers to as Silk Route cuisine. Shayma lives in Toronto with her husband and son. You can follow her culinary journey on Instagram @SpiceSpoon.