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WHEN EAST WEST MEETS

A mingling of traditions and flavours – we’re talking quality British produce and Middle Eastern spices and flavourings – can result in something very special indeed. Here, from Sabrina’s new book, are five recipes that show how clever, unexpected flavour combinations can create a new kind of magic
PORTRAIT: CHARLIE RICHARDS
Stir-fried tangy prawns

Stir-fried tangy prawns

SERVES 4. HANDS-ON TIME 25 MIN

“Prawns are useful to keep in the freezer for emergencies – they can be cooked in a blink and in myriad ways, helping you make a meal out of simple ingredients in minutes. In Iran, you eat seafood only if you live near the sea. My grandma used to call prawns ‘joonevar’ (Farsi for ‘insects’) because of their appearance when whole, and she would never eat them, but I love them in all their shapes and sizes. They always make a dish feel special. I love eating this dish with rice, but you can serve it with bread or any grain you like.”

• Vegetable oil for frying

• 2 large onions, halved, then thinly sliced

• 7.5cm piece fresh ginger, cut into matchsticks

• 1 large garlic bulb, cloves separated, roughly chopped

• 3-4 fresh lime leaves (or dried soaked in a little hot water), rolled and thinly sliced into ribbons

• 6 red pickled chillies, thinly sliced

• 1 tsp fenugreek seeds

• 4 cardamom pods, lightly crushed

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About Delicious Magazine

May brings longer, warmer days and bank holidays, perfect for Peter Gordon's new salads, John Whaite's easy sharing feasts, meat-free dinner party mains and recipes that cook in the oven while you walk in the countryside. There's a 16-page section for Sabrina Ghayour to share her Middle Eastern-inspired cooking as well as new asparagus recipes, a guide to choux pastry and Ben Tish's salt hake fritters. And finally, we look for the best cheese toastie in the world.
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