Tiger prawns 'pil pil'
HERE is one of Dave Watts' winning recipes to try at home:
Preparation time 20 minutes plus overnight marinating. Cooking time 5-8 minutes
You will need: wooden skewers (soaked in hot water for an hour)
NEW PROMOTIONS put out each calender month! Dont miss out!
Terms: Terms and conditions are when order is complete in full 5% discount will be given with this voucher!
Contact: 01452 223149
Valid until: Sunday, June 30 2013
20 large peeled de-veined tiger prawns 1 red pepper, de-seeded and chopped finely 100g olive oil 1 tbsp tomato puree 1 garlic clove ½ tsp chilli powder 1 pinch salt
2 tbsp clear honey 1 tsp fruit sugar or caster sugar ½ lemon, juiced ½ tsp smoked paprika
Put all of the ingredients except the prawns into a blender. Blend on high power until all of the ingredients have combined (it should be emulsified and not oily looking). Once combined pour over your skewered tiger prawns (soak your wooden skewers in hot water for an hour beforehand), and leave in the fridge overnight.
Pak choi and Chinese cabbage salad
1 tsp sesame seeds roasted at 180 °C for 2 minutes 2 Pak choi
1 small Chinese cabbage or two choi sum
Prepare one pak choi by breaking down the individual leaves, and slice the leaf on either side of the stalk so that you have two leaf sections and a stalk for each leaf. Slice the stalk very thinly across its trunk. Turn the leaf round lengthways and slice down the leaf in thicker strips. Reserve in a large bowl .Take the Chinese cabbage and break off the leaves. Tear sections off around the main stalk so that you get bite size pieces and finely slice the stalks. Place into the bowl with the pak choi.
Light soy sauce dressing
2 tsp sesame oil 2 dessert spoons light soy sauce 3 dessert spoons Cotswold Gold rapeseed oil 2 tsp rice wine vinegar 1 small pinch of salt
Put ingredients into a small bowl and whisk.
To finish, place the marinated, skewered prawns on to a pre-heated char grill/griddle or a barbecue. Allow 2-3 minutes cooking per side depending upon the size of the prawns. Dress the pak choi and Chinese cabbage with a little of the dressing and toss with a couple of serving spoons. Taste to see if you are happy with the flavour and add more dressing as required. Scatter the sesame seeds into the salad.
Arrange the salad on four plates or bowls, place cooked prawns on top of this and serve.