Mandarin and Scotch Bonnet Kosho Prawns

4.5
0
Notes
20 mins cook
These spicy prawns are super fresh and zingy. Make a big old platter of them and serve them at your next pescatarian dinner party for a guaranteed good time.
Fatima Tarkleman

Fatima Tarkleman

Mandarin and Scotch Bonnet Kosho Prawns
Mandarin Scotch Bonnet Kosho

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Serves
6
Coriander
King Prawns
Rapeseed Oil
Kosho
Mandarin Juice

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    Mandarin Scotch Bonnet Kosho

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    Fatima Tarkleman

    Fatima “Fatti” Tarkleman is a proudly queer, migrant chef and recipe developer of mixed African-Asian descent. They have special interests in sustainability, fermentation, inclusivity, and local produce, while representing the flavours of their heritage and their London upbringing. Never conforming to societal norms, Fatti's cooking reflects their diverse background and refusal to be confined to traditional labels. As well as working at chic brunch spot Willows in south London, Fatti is the founder of queer dating supper club Eat Cute. Rather than having a regional speciality, Fatti’s food is frequently inspired by special people in their personal life, and the loving meals they have shared. Headshot by Ken Lam

    Fatima Tarkleman
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