Hello and happy Friday!
I don’t know why seafood is so underrated, or shall I say less-present when living in-land… Nevermind living in-land, even on our own shores seafood is somewhat of a lesser cousin to red meat.
I suppose that’s just our South African culture.
When we visit my family in the States {Florida}, it’s the other way round – seafood, seafood, with a side of…seafood and a dash of salmon. PERFECT in my book! But then again, you start to crave a juicy steak..
Ok, babbling over, here is my recipe for fresh and tasty {and easy} Springtime Prawns:
You will need:
800 g prawn meat, de-veined and shelled {or you can keep the shells on – up to you}
2 cups of Rosa tomatoes, cut in half
1 red bird’s eye chili {hot}
1 large clove of garlic, finely chopped
Peppadew spice {this is a MUST in your spice cabinet}
Olive oil
Butter
Start by heating a glug of olive oil in a wok and flash-fry the tomatoes, garlic and chili.
Remove from the pan and discard the juices.
Heat some butter and more olive oil in the same pan.
Add the prawns, sprinkle with Peppadew spice and stir-fry until they’re cooked.
{Depending on the size of your pan, you might want to do this in batches.}
This might be about 5 minutes, not more. The prawns should become pink and lose its translucency.
Serve the prawns on a bed of the tomatoes, sprinkle with fresh lemon juice and top liberally with guacamole and chopped fresh coriander.
For the guacamole, just mash 2 avos with a fork, season with salt & black pepper and add a splash of freshly squeezed lemon juice. Mix in freshly chopped coriander.
Why don’t we eat more prawns?! They’re oh-so-yummy, super-easy and quick to cook and full of goodness.
Oh yes, high in omega-3’s and good cholesterol – and super-tasty!
Give these Springtime Prawns a try – the whole family will love them and it’s a great spring / summer early dinner.
This dish comes together in a flash and can easily feed a crowd when doubled.
Happy weekend y’all! x
