Ingredients
1kg fresh prawns, heads and shells on
400g can chickpeas, drained and rinsed
½ preserved lemon, flesh removed, finely diced
2 tablespoons capers, drained and rinsed
4 garlic cloves, thinly sliced
1 teaspoon chilli flakes
Handful fresh parsley, chopped
Sea salt
Roasted prawn head oil
Heads and shells from the peeled prawns
150ml olive oil
1 fresh red chilli, deseeded, and finely sliced
1 bay leaf
1 garlic clove, finely chopped
½ teaspoon roasted coriander seeds
Zest of ½ orange
Serves 3-4
Method
Peel the prawns, leaving the tail intact and set them aside. Save the heads and shells to make the roasted prawn head oil. Heat 100ml of olive oil in a large pan over a high heat. Add the prawn heads and shells, cooking them until they turn a bright orange hue and become aromatic, 5 to 7 minutes. Add the garlic, chilli, coriander and bay leaf, letting the flavours infuse.
Continue cooking for another 5 minutes, gently pressing the heads with the back of a spoon to release more flavour. When the water has evaporated, add the remaining olive oil and orange zest.
Reduce to a simmer and allow to cook for 15 minutes. Allow to cool slightly before straining the oil through a fine mesh sieve, discarding the solids. Set the flavoured oil aside for cooking the prawns.
In the same pan, heat the roasted prawn head oil over medium-high heat. Add the sliced garlic and chilli, cooking for I minute until the garlic is golden and fragrant. Add the peeled prawns and cook for 2 to 3 minutes on each side, until they are pink and just cooked through. Stir in the chickpeas, preserved lemon and capers.
Season to taste. Cook for 2 to 3 minutes, allowing the chickpeas to absorb the flavours.
Remove from the heat, stir in the chopped parsley, and give it a final toss to combine.
