Roasted Buffalo Prawns | Pika Chakula

Roasted Buffalo Prawns

2013-06-14

This novel twist on Buffalo wings is a terrific way to kick off a casual party. Serve the prawns and dip with cucumber spears, celery stalks, and wedges of crunchy fennel.

Ingredients:

  • Finely grated zest of 2 lemons (2 tablespoons), plus 2 tablespoons fresh lemon juice
  • 2 garlic cloves, minced
  • 3/4 teaspoon celery seeds
  • 2 1/2 teaspoons sweet paprika
  • 1/4 teaspoon cayenne pepper, or more to taste
  • Coarse salt
  • 2 tablespoons honey
  • 1/4 cup extra-virgin olive oil
  • 1 1/2 pounds large prawns, peeled and deveined, tails intact
  • 1 cup sour cream
  • 1/4 cup pale-green celery leaves, finely chopped

Method:

  1. Preheat oven to 450 degrees. Place 2 rimmed baking sheets in oven to heat. Stir together lemon zest, garlic, celery seeds, paprika, cayenne, 2 teaspoons salt, the honey, and oil in a large bowl. Add prawns, and toss to coat well.
  2. Place prawns in a single layer on hot pans. Roast, without flipping, until browned on bottoms and opaque throughout, about 5 minutes.
  3. Meanwhile, make the dip: Stir together lemon juice, sour cream, celery leaves, and 1/4 teaspoon salt. Serve with cooked prawns.

 

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