Fish Dishes

Eddie274

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Eddie274

Explosive Thai Prawns

Serves 4

Ingredients

600g Raw prawns
2 tbsp Mayonnaise
Juice of 1 lime
2 Cloves garlic
2 tsp Thai red curry paste
1 tbsp Fresh mint, chopped (optional)
1 tbsp Fresh cilantro (coriander) (optional)

For the salsa:
400g Watermelon
1/2 Cucumber
2 Shallots
2 tbsp Fresh mint, chopped
1 - 2 Small red chillies, finely chopped
Juice of 1 lime

Method

Score the back of the prawns with a sharp knife, to butterfly them. It'll help them to soak up the marinade.

In a large bowl, mix the mayo, lime juice, garlic and red cutty paste to create the marinade. Stir in the cilantro add the prawns and coat thoroughly. Set aside int he fridge for at least 30 minutes.

Meanwhile make the salsa by chopping the watermelon and cucumber into 1cm dice and mix with the shallots, mint, chillies and lime juice in a large bowl. Set aside for the flavours to blend.

Thread the prawns onto pre-soaked skewers and grill (or BBQ) for 2 - 3 minutes on each side, or until the prawns are pink and cooked all the way through.

Serve with the salsa on the side, with jasmine rice and salad.

Portion = 150g prawns

Using full fat mayo, the prawns and salsa gives:

209 calories
7.3g fat (1g saturates)

Dudagarcia

*Shrimp with Garlic and Lemon*

2 tbsp broth
1 garlic clove, minced
1/2 grissini, crumbled
3 tbsp chopped parsley
100g shrimp, peeled and deveined
1/2 lemon
Salt & pepper

Directions:

Preheat oven to 450 degrees. In a medium bowl combine broth, garlic, grissini and parsley. Lay shrimp down on a baking dish. Top with grissini mixture. Add salt and pepper for seasoning. Bake uncovered for 10 min . Remove and squeeze lemon juice over shrimp before serving.