Sauteed Prawns with Chickpea Mayonnaise

Yet another seafood post taken from Cookery School by Richard Corrigan (sub-consciously I must be his biggest fan ) . The best thing about this recipe is that I learned how to make an amazing orange coloured oil. The first time I made this dish I didn’t bother to read the recipe (!) and I “cleverly” guessed that paprika was added to the oil to get the translucent deep orange colour. I miserably failed,   blamed Richard Corrigan and ate my food with a sad face.  One day I decided to READ the recipe. Strangely it led me to success!

Isn't this oil beautiful?!

Isn’t this oil beautiful?!


(Serves 4)

  • Mild olive oil (I used half rapeseed oil half olive oil)
  • 3 shallots, peeled and finely chopped
  • 2 garlic cloves, peeled and sliced
  • 4 tsp ground cumin
  • 2 X 410 tins chickpeas, drained
  • 400 mL water or Vegetable stock
  • 12 raw tiger prawns, shells, tail and head removed ( and retained)- deveined
  • Salt and freshly ground pepper
  • Juice of 1 lemon
  • 4 thin slices of sourdough ( I didn’t have any)
  • Chopped coriander to garnish ( I didn’t have any)


  1. Place a large saucepan on the heat, and add 2 tablespoons of mild olive oil and the shallots. Cook for 2 minutes over a medium heat, then add the garlic and cook for a further 2 minutes. Add the cumin and chickpeas, cover with 400ml of water and simmer for 5 minutes.
  2. Meanwhile, place the shells, tails and heads from the prawns in a medium sized saucepan and pour in the mild olive oil. Turn up the heat, smash up the shells to release their colour and flavour and cook for 2 minutes, then remove from the heat and pour the mixture through a sieve, retaining the flavoured oil and discarding the shells.
  3. Remove the pan of chickpeas from the heat. Drain the chickpeas in a colander, keeping the cooking liquid, and place them in a food processor. Blend together, adding the reserved cooking liquid a little at a time, until smooth. Gradually pour in the extra virgin olive oil and continue to process until you have a smooth purée. Season to taste with salt and pepper.
  4. Put a large frying pan on the heat and add some of the prawn oil. When hot, add the prawns and sauté over a medium heat for 3 minutes, turning them over, until they have turned pink and are cooked through. Remove the prawns from the heat and squeeze over the lemon juice.
  5. Drizzle the sourdough slices with a little extra virgin olive oil and place on a hot griddle for 1 minute on each side until well toasted
  6. Spoon the chickpea purée into the centre of each plate and top with the prawns. Garnish with the chopped coriander cress or coriander and a piece of sourdough toast to the side.

Thanks for looking and come back soon!


This entry was published on September 14, 2013 at 8:04 am. It’s filed under All the Recipes jumbled up!, SEAFOOD and tagged , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

14 thoughts on “Sauteed Prawns with Chickpea Mayonnaise

  1. HI Nargess,
    Beautiful presentation. Richard does turn out some pretty special recipes. You are really doing him justice.

  2. Beautiful dish, that oil is gorgeous!!

  3. Oh wow! This looks really delicious!

  4. Wow, would never have thought of pairing chickpeas with prawns. Bet it was delicious.

  5. Wow. What a great idea to use chickepeas and prawns!

  6. I had never thought of chickpeas + prawns. Here in Spain though, they do chickpeas + calamari and/or squid sometimes… only I hadn’t thought further 😉

    • Explore the possibilities Sofia! I know what you mean though. This is the first recipe I have used trying chickpeas and prawns together. The flavours are kind of middle-eastern here . Worked pretty well !

  7. Looks absolutely fabulous!
    – Aside from its color, aroma and taste, paprika also acts as tenderizer for meats.
    I have some questions.
    – Do you soak the chickpea before cooking (to get rid of the soaking water)?
    – Were the prawns that big to need 3 minutes of cooking? How was the tenderness of the prawns?
    – Why do you think shallots are called when onions are sweeter and more delicious (in my opinion)?
    Do you like my questions? 😀 )))

  8. Oooh good questions: I had to do a bit of study to answer them:
    – I used tinned ones and drained them. I almost never cook my own chickpeas (guilty!)
    – I didn’t really time it but I would say yes, about right. They are not actually that big! (My saucepan is tiny). I think the texture was perfect (!) not powdery or rubbery- just juicy and meaty!
    – It’s a quick recipe, I guess shallots are more tender than onions and kind of dissolve / disappear in blended food better. Onions always have a presence , even if it’s due to their sweetness. Shallots just add savoury-ness to this chickpeas without being able to guess that there is shallots in it. ( I had to research this one!)
    Happy I hope. 🙂

  9. This is an unexpected and really interesting combination. Love chickpeas! So what give the oil that orange color? I’ve studied the ingredients and can’t seem to figure it out. You did a beautiful job with the recipe, Nargess, the food look mouthwatering!! Thank you for sharing.

    • Thanks Azita joon.
      Prawn shells contain an unstable protein that turns orange in contact with heat ( just similar to the colour change of prawns from raw to cooked).
      In this recipe as the shells were heated whilst inside oil, they shared their pretty colour with the oil.

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