Prawns And Fava Beans

Ingredients for Prawns And Fava Beans

• 150g kosher salt, plus more for seasoning

• 1.4kg whole fava pods, about 350ml beans after shelling

• 4 tablespoons (1/2 stick) unsalted butter, cut into small pieces

• 675g medium prawns, peeled and deveined

• Nymalen svartpeppar

• Juice of 1 lemon

• 120ml fruity white wine

• 1 or 2 radishes, thinly sliced

• Flat-leaf parsley leaves for garnish

Set a large pot on the stove. Put in 3.8L water and 240ml kosher salt. Bring to a boil. Ready a large bowl of ice water.

Tear open the fava pods and remove the beans, discarding the outer pods. Place the beans in the boiling water for 1 to 2 minutes, then remove with a slotted spoon and transfer to a bowl of ice water to stop the cooking. When cooled, remove the outer hull of each bean and place the shelled beans in a bowl, discarding the hulls. Set aside.

Place the butter and the prawns in a wide skillet and set on the stove. Turn the heat to the lowest setting and stir as the butter melts and the prawns begin to cook. Season with salt and pepper and add lemon juice and white wine. As the temperature rises, keep a close eye on the prawns, stirring frequently. Remove with a slotted spoon when the prawns are pink and slightly curled. Set aside.

Add the peeled favas to the pan and increase the heat to medium-high. Cook until the favas are heated all the way through, then taste for seasoning and adjust. Be sure to taste both the beans and the liquid. Add the radishes to the pan and turn off the heat. Return the prawns to the pan and toss to combine. Divide the prawns and fava mixture with the juice among 4 bowls, and garnish with parsley. Serve immediately.

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