Spring Prawns


Spring has sprung, and with it comes an abundance of bird song, bee stings and grateful cheer. As winter recedes and the sun keeps us company for longer, we start to enjoy the outside again…clinking glasses and echoed laughter return to the suburb of Sea Point – (along with the usual noise complaints) – but above all, it marks the return of my favourite kind of dining, Al Fresco.

One of my absolute revered dishes to be eaten outside is this prawn recipe – I have to give credit to my friend Chris, who first brought the idea into my kitchen. For him, making prawns at home has been a family custom since he was young. In my family, it was always seen as too much of a fuss to clean the prawns etc; but once I saw Chris make them – I realised what a great dish it was to feed a large group, as the cooking time is virtually nothing and prep can be done well ahead of time.

I admit it’s unbecoming, but The Moody Cook’s patience doesn’t lend itself well to the act of deveining and cleaning the prawns – so I was more than delighted to find in Woolies a well priced pack of 10 Deveined & Butterflied Prawns – perfect. Down went a bottle of Constantia Uitsig Chardonnay Unwooded with it, and all was right with the world.

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