Many Kenyans have a complicated relationship with seafood. We love the idea of it, order anything from calamari to octopus to squid fish, especially when at the coast, and proudly post photos of it online.
But when we get back home, many of us stare suspiciously at a prawn, wondering where exactly to begin cooking it. Is it peeled? Is it supposed to look like that? How long do you cook it for? And why does everyone else seem to know what they are doing?
Unlike Tilapia, which has long earned its place on our tables, prawns still feel a little fancy, the kind of thing you’d expect to find on a restaurant menu rather than at your own dining table on a random Tuesday.
And what a shame that is, because they are surprisingly easy to prepare.
Hafswa Abdillahi from Haffy Craves shares her homemade Swahili-style crispy garlic prawn recipe, which delivers the kind of flavour that makes you wonder why you don’t cook seafood more often.
What you’ll need:
.500g fresh prawns, cleaned and beheaded . 6 cloves of garlic, finely minced . Ginger, finely minced . 1 tsp dried oregano . ½ tsp black pepper . Salt, to taste . 1 lemon, juiced . Fresh coriander, chopped . ½ cup cooking oil
What to do
Rinse the prawns well and place them in a bowl. Add the garlic, ginger, oregano, black pepper, salt, and lemon juice, then give everything a good mix. Leave it to marinate for about 10 to 30 minutes.
“When it comes to prawns, it really depends on personal preference,” Hafswa says. “I prefer to cook mine with the shell on because it gives them a nice crispiness, but I remove the heads. Some people peel them completely, while others leave everything on, including the heads.”
Heat the cooking oil in a frying pan over medium heat. Once the oil is hot, carefully add the marinated prawns. “Keep the heat at medium to low,” she cautions. “This is the secret to giving the prawns that crispy edge while keeping the inside soft and juicy. If it is too high, the marinade can burn before the flavours have a chance to develop and the prawns may end up tough and overcooked.”
Shallow-fry the prawns for about three minutes, stirring gently and continuously to ensure they cook evenly on all sides. “You’ll know they’re ready when they turn a bright pink and red-orange in colour,” Hafswa says. “If unsure, you can also taste one. They should be crunchy on the outside and tender on the inside.”
She adds that prawns come in different sizes, with larger prawns typically requiring a little more cooking time than smaller ones. “The ones I use were medium-sized,” she says. “There is a smaller size than that, and then there are larger ones, often referred to as queen, king, and jumbo, with jumbo being the largest. And generally speaking, the larger the prawn, the juicier it tends to be.”
Once the prawns are ready, garnish with the chopped coriander and serve.
“You can pair them with French fries if you are going for a fun seafood vibe, or alongside ugali and kachumbari,” Hafswa suggests. “They can also be turned into a stew and served with rice, although once stewed, they naturally soften and lose their crunchy texture.”
