Thank you for bearing with me – it has been a couple of crazy weeks and I am exhausted. I didn’t go for my last minute supermarket sweep to stock up before the beginning of the week, so I was living off what remained in my fridge from the week before, along with dwindling freezer and pantry stocks. I’ve been doing too many hasty shopping trips in the past month or so without replenishing my stash of tins or frozen ingredients (except for buying a couple of tubs of reduced Carte d’or ice cream!)
By the end of yesterday, there was not that much left. The minced beef had been defrosted and stretched into two comforting meals with all the carrots; I’d lazily stuck the Ginster’s Cornish Pasties straight from the freezer into the oven on Monday evening, and midweek I’d popped down the chippy for my favourite British fare . But, thankfully, my freezer was harbouring an indulgent secret.
I’m someone who lives by the “save the best for last” principle, and almost making it through this week calls for a small celebration. Frozen tiger prawns to be exact. Whenever there is a deal, I stock up. They make for a tasty treat for those rainy days when I don’t want a heavy dinner and I need it to be quick. (Talking about celebrations…although any Jubilee festive spirit has long evaporated, I do have a special post up my sleeve for when I find some head space.)
Prawns are nature’s fast-food; enough protein to satisfy but so super quick to cook that you’ve barely heated up the pan and you’re turning off the gas again. I put the prawns into the fridge to defrost overnight, expecting that my hunger would direct me as to what to do with them this evening.
I already mentioned that I rather like sesame seeds here. A bunch of dill I picked up last time I purchased groceries has been keeping very well in the fridge. There was a lot of it, so I have been experimenting (I tried it in the beef mince and it was yummy!) Dill with seafood is a classic combination, but I thought I’d mix things up a bit and see whether sesame and dill would work together. Yup. It was tasty.
Sesame Prawns with Dill
- 1 tsp vegetable oil
- 225g raw large king prawns
- 2 tsp chopped dill
- 3 tsp toasted sesame seeds
- Freshly ground black pepper
- Sesame oil
- Soya sauce
Heat up the pan until hot and add vegetable oil. Allow oil to start smoking and add the prawns. Stir as they fry so that they are cooked evenly.
As the prawns become pink, add the dill and sesame seeds. Add pepper, sesame oil and a dash of soya sauce to taste. When there is no more grey on the prawns turn off the heat. Allow prawns to become opaque before transferring onto a plate for serving.
Be careful not to overcook the prawns. Avoid allowing them to clench up into a tight circle if you want them to retain a fresh bite rather than becoming chewy.
What do you whip up when you need a quick but satisfying pick-me-up meal?