Food

Chilli Garlic Prawns

Chilli Garlic Prawns

  • Servings: 4
  • Difficulty: easy
  • Print

img_20171217_171700_0061028479016.jpg

Ingredients

  • 1kg prawns
  • 2 tablespoon fresh ginger
  • 2 tablespoons fresh garlic
  • 1/4 cup spring onion
  • 1/4 cup chopped coriander
  • 1/4 cup peanut oil
  • 2 tablespoon agave honey
  • 1 cup soy sauce
  • 2 chopped red chilli
  • 2 tablespoon chilli powder (or paprika)
  • freshly squeezed juice from 2 lime
  • Coarsely ground black pepper

Directions

  1. Preheat oven to 180⁰C
  2. Wash and prepare prawns. You can leave the heads and shells on depending on your preference.
  3. Make sure to de-vein each prawn.
  4. Peel and chop the ginger and garlic finely.
  5. Chop the spring onion, coriander and red chilli.
  6. Place all the ingredients into a large bowl and mix well.
  7. Then add the prawns to the mixture. Mix well and set aside for 15 minutes to marinade.
  8. Remove from the marinade and grill on each side for approximately 1.5 to 2 minutes.


Food

Avo Mousse with Cajun Prawns

Avo Mousse with Cajun Prawns

  • Servings: 2
  • Difficulty: easy
  • Print

Screenshot_20180208-201150.png

Ingredients


AVO MOUSSE

  • flesh of 2 small avocados
  • 3 spring onions, finely sliced
  • juice of 2 limes + extra wedges, to squeeze
  • 15g fresh coriander
  • ½ fresh red chilli
  • 1 garlic clove, peeled and minced
  • 60ml (4 tbsp) reduced fat cream cheese
  • 60ml (4 tbsp) fat free milk
  • salt and freshly ground black pepper, to taste

PRAWNS

  • olive oil, to drizzle
  • 200g small prawns, cleaned
  • and shelled
  • 5ml (1 tsp) Cajun spice mix
  • microherbs, to garnish (optional)

Directions

  1. For the avo mousse, add all of the ingredients to a blender and blitz until smooth, then check the seasoning and adjust if needed. Store in the fridge in a bowl with cling film lightly pressed over the top of the mousse. Serve within 2 hours of making.
  2. Just before serving, heat a drizzle olive oil in a frying pan over high heat. Once the pan is very hot, add the prawns, in small batches, and sprinkle with the spice mix, before seasoning to taste. Spread the avo mousse on a platter, dot the prawns around and scatter over microherbs, if desired. Serve with lime wedges for squeezing