Grilled prawns with crab and chilli chickpeas

Matt Tebbutt recipe

Grilled prawns with crab and chilli chickpeas

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 2

BBQ fillet steak with grilled mushrooms and peppercorn sauceBy Matt Tebbutt
From Saturday Kitchen

Ingredients

For the crab and chilli chickpeas

  • 2 tbsp olive oil
  • 1 red chilli, chopped
  • 2 garlic cloves, crushed
  • 150g/5½oz cherry tomatoes, halved
  • 100g/3½oz white crab meat
  • 100g/3½oz brown crab meat
  • 50ml/2fl oz vegetable stock
  • 400g/14oz good-quality chickpeas, ideally from a jar

For the grilled prawns

  • 2 tbsp olive oil
  • 12 raw king prawns, heads removed, shells removed, de-veined

To serve

  • 30g/1oz rocket leaves
  • 4–6 tbsp olive oil
  • 1 lemon, juiced
  • 1 red chilli, finely chopped

Method

  1. To make the crab and chilli chickpeas, heat the olive oil in a frying pan then add the chilli and garlic and fry for 2 minutes. Add the tomatoes and continue to cook for a minute or so before adding the crab meat. Add the stock and simmer gently for 5 minutes. Mix in the chickpeas, then keep warm.

  2. To make the grilled prawns, preheat a griddle. Oil the prawns and griddle on both sides for around 2 minutes or until cooked through.

  3. Place the rocket, oil and lemon juice into a small food processor and blend until smooth.

  4. Serve the crab and chickpeas with the prawns on top, all drizzled with the rocket dressing. Scatter over the chopped red chilli.

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