Prawn Salad gets fresh with melon, ginger, lime and mint

Eating In

Based on a recipe which came from our Mosman Magazine, showcasing 'Eating In' by Philip Johnson, this way of combining seafood with fresh Asian flavours gets my tick. I adore eating out but also love eating in, usually on a Saturday night - yes R - things have changed!     Clara

Seared prawns with a salad of melon, ginger, lime and mint
Serves 6 as an entree


18 large raw prawns, shelled and deveined, with tails intact
3 cm / 1 in piece of ginger, very thinly sliced
2 tblsp olive oil plus knob of butter to taste
sea salt & ground black pepper
Juice of 2 limes, with lime wedges to serve


Melon Salad
1/2 rock melon, rind removed, seeded and cut into cubes
2 long red chillies, seeded and thinly sliced
3 spring onions, thinly sliced diagonally
Handful of mint leaves, torn


To make the salad, combine ingredients and set aside.


Meanwhile, heat olive oil in heavy based frypan, cook prawns in 2 batches, adding half the ginger and butter just before they are cooked. Season and remove from heat.


Add the prawns to the melon salad then drizzle with lime juice, and gently toss to combine.


To serve, pile some salad and three prawns onto each plate, then drizzle with any remaining juices. Garnish with lime wedges
According to nutritionist Dr Rosemary Stanton, prawns are an excellent source of protein, a good source of omega 3 fatty acids and a great way to get iron, zinc and vitamin E. They are also low in saturated fats.


For more fresh, tasty recipes - http://fitinyourjeanscuisine.blogspot.com/

Click on 'comment' at bottom of page to have your say or email clara@babyboomerconnections.com.au
 http://www.babyboomerconnections.com.au/

"Slip another shrimp on the Barbie", says Paul Hogan

 True Blue

Paul Hogan - "Come and say G'day"...... was the actual advertising slogan. Followed by, "I'll slip an extra shrimp on the barbie for you". 
According to Hoges - that's what we do in downtown Oz.  I happen to agree with him.

Clara



So here's one way to  do it. 
Prawns with Romesco Sauce

To serve 4
16 large green king prawns, peeled with tail and head left intact.  De-vein by running knife down the back of prawn and removing the dark vein.

1 clove garlic crushed
2 tbsp olive oil
1 lime

Brush prawns with olive oil, garlic, salt and pepper and cook over medium - high heat for 2-3 minutes each side or until they are pink and cooked through. (Or un - Hogeslike - grill on a baking tray)


Romesco Sauce
30ml olive oil (a splash)
1 clove garlic  / half a chilli / 1 sprig rosemary or handful of parsley
3 tomatoes skinned and deseeded
1 red capsicum, chopped
Juice of 1/2 lemon
2 tbsp white wine vinegar
1 tsp paprika
1/3 cup almonds whole
Course & Pepper


Heat olive oil, add  chopped garlic, chilli and rosemary.  Cook gently for 1 minute, add tomato and capsicum, season with salt and pepper, and cook on a high heat for 2 minutes.  Blend with lemon, vinegar, almonds to make a smooth sauce.

Place prawns on a plate with lime cheeks and romesco sauce on the side as a dip.


Click on 'comment' at bottom of page to have your say or email clara@babyboomerconnections.com.au www.babyboomerconnections.com.au