Two ways with Prawns
Ingredients
- 30 raw prawns, tail on
- ¼ cup peri peri sauce
- Oil spray
- ½ cup crème fraiche
- ½ tsp lemon zest
- ½ cucumber, cut into small cubes
- Dill sprigs for garnish
Method
1. Peri Peri Prawns in Asian Spoons
Serves 30
Place prawns in a bowl with peri peri sauce and mix to coat them evenly. Preheat the flat plate of a barbeque or a frying pan to a medium heat. Spray the prawns with oil and cook for 1-2 minutes on each side. Remove and cool. Combine crème fraiche and lemon zest. Place some cucumber cubes in each Asian spoon or a small dish. Add a dollop of crème fraiche and a prawn to each. Garnish with a dill sprig.
2. Prawn and Mango Salad Cups
Serves 4-6
Using the same amount of prawns as above, cook them in boiling water for 3 mins, then cool in cold water. Cut the flesh of 1 mango and 1 avocado into small diced pieces. Place baby cos leaves onto a platter. Fill each with mango, avocado, prawns and a small dollop of mayonnaise.
TIP: Squeeze the juice of 1 lemon over the avocado to prevent it from browning.
How to De-vein Prawns
