If you are a fan of shrimp and sardines or like seafood in general, this recipe will delight your taste buds. You can serve it as a snack, tapas style, or as a meal. I got the recipe for the fried sardines from an Italian friend of mine who comes from Venice. I asked him what they typically cooked when he visited me and he gave me this recipe and another I might feature soon. The pan seared prawns is my creation, the cherry tomatoes add a wonderful freshness to the dish.
Feeds about 3-4 people.
For the sardines:
- 600-700 grams sardines, cleaned-descaled, heads and guts removed (6-8 sardines, can be frozen, but preferably not canned)
- 1 cup flour
- 1 cup breadcrumbs
- 2 eggs (beaten very well)
- lime or lemon slices to serve
- 500 grams prawns (I usually use black tiger prawns)
- juice of 1/2 lime or 1/3rd lemon
- 1/2 tea-spoon paprika powder
- 2 large chilies or lombok (sliced)
- 1 small chili (chopped in 2)
- 2 shallots (sliced)
- 2/3 teaspoon dried coriander
- 5 cloves garlic (chopped)
- bunch of parsley (roughly chopped)
- slices of fresh ginger
- large handful or two of cherry tomatoes (partially slit down the middle or cut in half)
- 2 tablespoons olive oil
- 1/2 teaspoon pepper
- some olive oil to fry
- 2 cloves garlic (finely chopped)
- loaf of nice hearty bread, any bread will do but the nicer the bread, the nicer this will turnout, look for a brown bread or a rustic bread
- 50-75 millilitres olive oil
- dried oregano
For the sardines:
Put the flour, breadcrumbs and beaten eggs in separate bowls.
Once the sardines are cleaned, sprinkle the sardines with some salt, toss into the flour, make sure it’s coated. Then roll them around in the egg to coat the floured fish in egg and finally toss them in the breadcrumbs till they are sealed.
Fry the sardines in a pan of olive oil or vegetable oil at medium heat for 10 minutes. The hotter the heat the faster the breaded sardine coating will brown. If the temperature is too high the sardines will come out looking very dark brown.
For the spicy prawns with cherry tomatoes:
Throw in all the ingredients for the spicy prawns with cherry tomatoes into a bowl (except the fresh chopped parsley and tomatoes). Mix it up till the prawns are well coated.
Heat a grill pan or skillet on high and when hot, add some olive oil and the prawns. Cook the prawns for 2 min on one side. Add the cherry tomatoes and season with salt, toss around and make sure every prawn is turned over. Cook for another 2 minutes. Throw in the fresh chopped parsley and stir a coupe of times. Taste for seasoning and serve.
For the easy garlic bread:
Chop the loaf of bread into large slices, put on baking tray, drizzle with olive oil (you can use as much as you fancy really) and garlic. Sprinkle with oregano and add a couple of turns of salt.Throw it in the oven at 200 degrees C or under the grill until it gets slightly toasted (5-10 min).