Author Notes
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
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Ingredients
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3 tablespoons
olive oil
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2
cloves garlic, sliced thin like discs
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1 1/2
orange bell pepper, sliced thin
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1/2+1/2 teaspoons
salt
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glug (2-3 tbsp) dry Spanish sherry (Fino or Palo Cortado)
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pinch
red pepper flakes
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1 pound
King prawns, deveined and shells removed
Directions
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Heat oil on medium heat in a skillet with a large surface area. Add the garlic and bell peppers.
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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.)
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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.
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Turn the heat to high and deglaze the pan with sherry.
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Serve with crusty, pillowy bread.
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.
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