Chilli and Lemon Prawns
This is a beautifully colourful dish to brighten up a cold evening. It is simple, but full of vibrant flavours.
Serves 2
Ingredients
- 6 Large raw prawns
- 1/2 Teaspoon of chilli powder
- Juice of 1 lemon
- 3 Large carrots
- Large handful of kale
- Watermelon radishes (you can also use a small turnip or a radish)
- 1 Teaspoon of ground cumin
- 300ml Vegetable oil
- 1 tablespoon of rapeseed oil
Method
- Start by scrubbing your carrots and chopping 2 of them into bitesized chunks
- Place them into a pan with the stock, cumin and a large pinch of salt
- Bring to boil and simmer for 20-25 minutes util tender and starting to fall apart
- Remove the carrots from the liquid and place into a blender with 1/2 the cooking liquid
- Blend until smooth adding more of the cooking liquid if necessary, season to taste
- As the carrots are cooking, chop the kale into small chunks and toss in a bowl with 1/2 the lemon juice, the rapeseed oil and a pinch of salt
- Rub the marinade in thoroughly
- Slice the carrot into thin ribbons using a peeler and combine with the kale
- Slice the radish into thin circles
- For the prawns, peel them, keeping the heads on
- Sprinkle them with salt and the chilli powder
- Preheat oil in a pan and fry the prawns for a few minutes until cooked and pink, drizzle with the remainder if the lemon juice
- Arrange on the plate: start with the puree, top with salad and prawns
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