Crispy battered prawns marinated in lemon juice, chilli, garlic, and cumin.
Although not commonly associated with Sudanese cuisine, fresh prawns are a local delicacy on the Red Sea coast. At home, they are either boiled and marinated, or marinated and fried depending on one’s preferred texture. I like them crispy, doused in lime juice, and served with a taheena dip.
The alternative recipe for stewed prawns is included and may be preferable for those wishing to avoid deep-frying as a healthier option.
Rinse the prawns and place in a large mixing bowl with 100g plain flour, then mix together so the flour coats each prawn. Wait for 2 minutes then rinse off the flour under running water. Repeat the same process with 2 tablespoons of salt dissolved in 50ml of vinegar. (These are cleaning techniques that remove thestrong fishy odour of seafood.)
In the same bowl, prepare a marinade of the remaining 1 tablespoon salt, the black pepper, coriander, cumin, chilli powder, garlic cloves, lemon or lime juice, and the remaining vinegar. Add the prawns, mix well and leave to marinate at room temperature for 30 minutes to 2hours — the longer the marinating time, the deeper the flavours penetrate into the prawn.
Next, prepare the breading. Add the remaining 300gof plain flour to a bowl and season with salt. Beat the eggs in another bowl and season with salt and pepper, and place breadcrumbs in a separate bowl. Arrange the bowls next to one another and a plate of kitchen towels by the cooker. Heat the oil in a deep-frying pan on medium heat until a small amount of flour sizzles when added.
Place a few of the marinated prawns in plain flour until lightly covered on all sides, then dip into the eggs, holding the tail, and then coat with the breadcrumbs. Deep fry the fully battered prawns in hot oil for 3 to 4 minutes until golden on all sides, then dry on kitchen paper. Repeat with the remaining prawns, working in batches to not overcrowd the pan. Serve warm with a few lemon or lime wedges and taheena.
Stewed Prawns
Another version that avoids oil: Finely chop 1 medium yellow onion, 1⁄2 seeded green pepper, 1 to 3 green chillies, to taste, and combine in a large pan with 1 L tomato juice or passata, 3 pressed garlic cloves, and 1 tablespoon any vinegar, then season with salt and pepper to taste, 1⁄2 tablespoon ground coriander, and 1 teaspoon ground cumin.
Cook for 15 minutes, or until the tomato cooks into a deeper red colour and reduces slightly. Add the cleaned prawns and cook for 8 to 10 minutes until cooked through.
Medium shrimp can be used instead of prawns.
To avoid deep frying in oil, boil the prawns in salt water for 4 to 5 minutes until bright red then sieve, coat with the marinade, then cover and leave to cool and absorb the marinade for 5 minutes. Serve warm.
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