Now that warmer weather is creeping slowly toward us we have switched to lighter and flavour infused meals. This is extremely easy to put together and takes no time at all (well a little planning to marinade the prawns is needed)
4-6 giant or tiger prawns thawed
1 lime squeezed of juice
1/4 teaspoon Allspice
1 teaspoon ground ginger (or 3-5cm grated fresh knob)
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
Put all the ingredients in a bowl and cover with plastic wrap.
Give a good shake to coat the prawns and let them sit for at least 30 min to marinade (4-8 hours preferred). Swirl around every so often to just to coat again.
Just before cooking put together a salad base.
We used chopped Romain lettuce, snap peas, grape tomatoes, home-made sauerkraut, chopped cucumber, blanched chopped onion, a scoop of full fat Mayonnaise, and a hard-boiled egg (you can use softener boiled if you want a runny creamy sauce over the salad).
NO commercial salad dressings or sugar/vegetable based dressing.
Cook prawns in a hot skillet about 3 min each side.
When they turn deep pink turn them over and cook the other side.
Add the remaining lime marinade to the skills to reduce.
Remove from heat, peel and chop into slices, spread over salad and serve with a balsamic vinegar (we have a lemongrass/mint infused one we enjoy).
Makes 2 servings.
Prepared, tried and tested by: Sean Swart
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