A Man’s mum and auntie came to visit on Friday and as I’d had an exam in the morning I didn’t much feel like cooking, so we just got a ‘takeaway’ from the supermarket. Yesterday, however, we made up for it by cooking Prawny Thing. A friend of my parents goes round for dinner and wine every Saturday night and Prawny Thing (yes, that is the dish’s official name) is something my mum cooks for them all the time. It’s fresh-tasting and luxurious without being too onerous to make, and is her friend’s favourite. It’s never quite the same, but the main ingredients are prawns, creme fraiche, lemon, chilli and ginger. After that, it’s quite readily adaptable.
I’m fairly amazed we’ve not had this for dinner since we moved in six months ago (shock!) but A Man’s interpretation of it last night more than made up for it. Yum!
King prawns, raw or cooked and defrosted if frozen
1 red onion, diced small
Root ginger, peeled and grated on a microplane
1 or 2 cloves garlic, peeled and crushed
1 red chilli, sliced finely
Lemon zest and juice
Sugarsnap peas or mange tout
White wine or cider
New potatoes or tagliatelle to serve
- Fry the onion, ginger and garlic on a low heat in butter or olive oil until the onion begins to soften. Add the chilli, lemon zest and courgette.
- Once the courgette has started to soften, stir in the creme fraiche. We ended up using a whole tub (it was only a very small tub and was low fat!) but use enough to have a reasonable amount of sauce.
- Stir through lemon juice and wine or cider to taste. We used the juice of half a big lemon and a small wine glass of cider. Reduce the sauce slightly.
- Stir through the sugarsnaps and prawns to heat through. If you are using cooked prawns, only have them on the heat long enough to warm through, so they stay nice and big and juicy. If your prawns are raw, cook them for just long enough that they’re pink all the way through.
- Serve with new potatoes or tagliatelle.