For ➋250 g raw tiger prawns in their shells
2 tbs olive oil
1 garlic clove, crushed
½ ts ground cumin
¼ ts ground ginger
½ ts paprika
¼ ts cayenne pepper
a bunch of coriander, finely chopped
salt
lemon wedges
Remove the shells, legs, heads and entrails from the prawns. Cut along the backs with the point of a sharp knife and remove the dark thread.
Heat the olive oil in a frying pan, add the garlic and cook until it becomes aromatic. Stir in the cumin, ginger, paprika and cayenne pepper, heat for about 30 s, then add the prawns.
Fry quickly, stirring, until they turn pink. Stir in the coriander and season with salt, heat for about 30 s.
Dip the prawns into a steady cup with the cooking juices.
