Los Angeles Times Staff Writer
Grilled spot prawns with garbanzo beans, tomatoes and arugulaTotal time: 15 minutes
Note: Find live spot prawns at Pearson's Port in Newport Harbor, Los Angeles Fish Co., Fish King in Glendale, Santa Monica Seafood, selected 99 Ranch markets and other Asian markets.
2 (15-ounce) cans garbanzo beans
2 teaspoons minced garlic, divided
Pinch dried red pepper flakes
1/2 teaspoon ground cumin
1 1/2 teaspoons salt, divided
1/2 cup olive oil, divided
2 tablespoons lemon juice
3/4 pound grape or cherry tomatoes, halved
2 pounds spot prawns
4 cups torn arugula leaves
1. Drain the garbanzo beans, place them in a strainer and rinse them under cold, running water. Pat them dry with a towel. Combine the beans with 1 teaspoon minced garlic, the red pepper flakes, cumin, 1 teaspoon salt, one-fourth cup of the olive oil and the lemon juice. Stir in the grape tomatoes and set aside.
2. In a small bowl, combine the remaining one-fourth cup olive oil, the remaining 1 teaspoon minced garlic and one-half teaspoon of salt.
3. Arrange the spot prawns in a single layer in two grilling baskets. Brush with the garlic-olive oil and grill over a medium-hot fire until bright red and slightly charred on one side, 2 1/2 to 3 minutes. Turn and cook another 2 1/2 to 3 minutes on the other side.
4. Stir the arugula leaves into the garbanzo bean-tomato mixture, taste and adjust seasoning. Mound the salad in the center of a platter and arrange the prawns around the salad. Serve immediately.
Each serving: 385 calories; 36 grams protein; 26 grams carbohydrates; 4 grams fiber; 15 grams fat; 2 grams saturated fat; 0 mg. cholesterol; 707 mg. sodium.
Spot prawns roasted in spiced saltTotal time: 35 minutes
Servings: 4 to 6
Note: Find live spot prawns at Pearson's Port in Newport Harbor, Los Angeles Fish Co., Fish King in Glendale, Santa Monica Seafood, selected 99 Ranch markets and other Asian markets. You can use coarse or fine salt to roast the prawns; fine salt will form a firmer, more compact crust that will be harder to crack after roasting.
2 tablespoons whole black peppercorns
6 whole allspice
2 bay leaves
1/2 teaspoon dried red pepper flakes
1/2 teaspoon ground smoked paprika
2 pounds spot prawns
10 cups salt
1. Heat the oven to 400 degrees and place a rack on the top third and bottom third of the oven.
2. In a spice grinder, grind the peppercorns, allspice, bay leaves, red pepper flakes and paprika into a fine powder.
3. Place the spot prawns in a large bowl, pour the spice mixture over and toss to combine. Place the salt in a separate large bowl and stir in 1 2/3 cups water so the texture is that of gritty snow.
4. Line two jellyroll pans with foil and spread some of the salt in a layer about one-fourth-inch deep. Divide the prawns evenly between the pans, arranging them in a single layer. Mound the rest of the salt on top, covering them completely in a smooth, even layer.
5. Roast for 18 minutes until the prawns are fragrant and the meat is firm. Remove the pans from the oven and cool briefly.
6. With a sturdy metal spoon or chef's knife, chip a crack around the base of the salt crust and carefully lift off the top. Use a dry pastry brush to wipe away any salt on the surface of the prawns. Serve immediately with fingerbowls for rinsing.
Each of 6 servings: 189 calories; 30 grams protein; 10 grams carbohydrates; 1 gram fiber; 3 grams fat; 0 saturated fat; 0 cholesterol; 776 mg. sodium.