Crumpets with Persian Prawns

Drain the Euphrates! This is glorious!

Go on! Put a Tigris in your tank!

Preparation: 10 minutes Serves: 8 crumpets
Cooking: 10 minutes Cold-buttered crumpets
Ingredients Quantity (metric) Quantity (imperial)
Raw king prawns 300 g 10.6 oz
Garlic cloves (peeled and thinly sliced) 3 3
Fresh ginger (peeled and grated) 1 tbsp 1 tbsp
Fenugreek leaves (dried) 1/2 tsp 1/2 tsp
Ground cumin 1 tsp 1 tsp
Ground ginger 1/2 tsp 1/2 tsp
Ground cinnamon 1/2 tsp 1/2 tsp
Dried redchilli flakes 1/2 tsp 1/2 tsp
Salt and pepper Plenty Plenty
Extra virgin olive oil 2 tbsp 2 tbsp
Fresh asparagus stalks (with woody end snapped off) 6 6


      The prawns and asparagus

      • Steam the asparagus stalks for 2 minutes, then place in iced water to stop the cooking. Drain and cut into bite-sized pieces.
      • Place the oil in a large frying pan and bring to a medium heat.
      • Add the garlic and fry for a minute or so, then add the fresh ginger and all the spices, and mix well.
      • Bring in the prawns and asparagus and cook for 4 or 5 minutes until the prawns are beautifully pink and cooked through. The cooking time will depend on the size of the prawns, so arm yourself with a fork to test their readiness as you go.
      • Remove from the heat and go to work with the salt and pepper.

      The crumpets

      • Spoon on the prawns and asparagus, distribute the cooking juices as fairly as you are able and get stuck in.