Egyptian Spicy Fried Prawns and Scallops

Share
Print Friendly, PDF & Email

This Egyptian Spicy Fried Prawns and Scallops recipe is a fine example of Egyptian seafood dishes. A sumptuous combination of flavors, it is not really spicy as in hot-spicy, although you could add cayenne pepper to taste if you want to kick it up a notch. But you want the cumin and ginger to really stand out – this flavor combination is what gives Egyptian Spicy Fried Prawns and Scallops its distinctive flavor.

Egyptian Spicy Fried Prawns and Scallops

(Photo Attributed to Author: ProjectManhattan)

Egyptian Spicy Fried Prawns and Scallops Recipe-

Ingredients:
  • 4 tbsp. scallion-infused olive oil
  • 6 large cloves garlic, peeled and minced
  • 1 tbsp. paprika
  • 1 tbsp. ground cumin
  • 1 tbsp. freshly grated ginger root
  • 1-12 lb. large raw prawns, in the shell
  • 3/4 lb. raw jumbo scallops
  • 1/2 tsp. freshly ground coarse sea salt
  • 3 tbsp. chopped fresh cilantro (coriander)
Directions:
  1. In a large skillet, heat the oil over medium flame; add in the garlic and gently sauté for 2-3 minutes.
  2. Add and stir in the cumin, ginger, and paprika, stir well enough to combine and incorporate.
  3. Now raise the flame to medium-high, then stir in prawns and scallops; add in the salt and cilantro. Stir-fry for about 5 minutes or until the prawns turn a brilliant pink and the scallops are cooked through and firm.
  4. Serve your Egyptian Spicy Fried Prawns and Scallops with some freshly steamed white rice.

Note: This recipe is taken from our Egyptian Cuisine pages.


Contact us and/or Join Our Mailing List
(We respect your privacy. Subscribers’ info are not shared with anyone. EVER)


Share

4 thoughts on “Egyptian Spicy Fried Prawns and Scallops

  1. Definitely gonna try this one! Hubby and I ,,, the whole family, loves seafood and spicy dishes. And cumin and ginger seem like an excellent flavoring for prawns and scallops – sounds subtle and elegant.

  2. Great sounding recipe. Much as I like seafood, and ethnic foods, I’ll sure try this one. The cumin-ginger seasoning sounds interesting, too. Thanks for this one!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.