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1 to 1 1/2 tsp pink peppercorns
1/4 tsp cardamom seeds, from about 4 pods
1 egg white
1/2 tsp smoked paprika
1/4 tsp salt
500 g uncooked peeled jumbo shrimp
1 tbsp vegetable oil
shredded basil or chopped cilantro
Crush peppercorns with the bottom of a heavy pan. If using cardamom pods, split open. Use seeds inside. In a large bowl, using a fork, beat egg white until frothy. Then stir in crushed peppercorns, cardamom seeds, smoked paprika and salt. Add shrimp and toss until evenly coated.
Heat half the oil in a large non-stick frying pan set over medium-high heat. Pick up half the shrimp in handfuls, shaking off excess liquid. Add to pan. Stir often until shrimp turn pink, 3 to 5 min. Place on a platter. Repeat with remaining oil and shrimp. Sprinkle with basil.
Calories 95, Protein 12.2g, Carbohydrates 1g, Fat 4.4g, Sodium 189mg.
Prawns are a Brit word for really big shrimp. A package of jumbo (or large) shrimp will do the trick. Recipe from Nigella Lawson's Feast: Food that Celebrates Life (Alfred A. Knopf Canada).