FishWorks give you a coupon for 10% off your next purchase from their fishmonger when you dine with them, so I went back and bought a chunk of some nice looking monkfish and six stonkingly big prawns.
The prawn shells are turning into some stock, while the prawns themselves ended up festooned in this salad.
Warm Prawn Salad
2 cloves garlic, chopped
1 green Marmara pepper, de-seeded and sliced
1 red Romano pepper, de-seeded and sliced
3-4 chillies, chopped
75g sugar snap peas, halved
1 teaspoon sugar
1 tablespoon Thai fish sauce
3-4 spring onions, sliced
6 raw tiger prawns, shelled, deveined and butterflied (about 125g)
juice 1 lime
small handful fresh coriander
120g mixed salad leaves
Spray a non-stick skillet with a little oil and saute the garlic, chillies, peppers and sugar snaps until just barely tender.
Add the sugar, fish sauce, spring onions and prawns and cook over high heat for 3-4 minutes until prawns are just done. Do not over cook.
Add the coriander leaves and lime juice. Toss well and served on a bed of mixed leaves.
Nutrition Data
Calories (kcal) 211.7
Carbohydrate (g) 25.3
Protein (g) 25.9
Fat (g) 2.0
Fibre (g) 7.6
Posts
No comments:
Post a Comment