After fighting the man-flu for the majority of this week, I'm happily back behind a laptop looking through some old recipes that I'd love to share.
It also really comes in handy having a friend who has a good camera, and also knows how to use it! I used to host dinners for my mates where I'd whip up a 3 course meal for 15 odd people. I'd cook, and he would take some photos here and there, so it was a win-win for me in the case of sharing this recipe!
Its quick, easy and can be whipped up in no time. I usually serve this up as an entrée, on a bed of rice with a tangy honey salad I made up (ill have this salad in a future blog). I hope you all like the look of it and give it a go!
INGREDIENTS:
Fresh Tiger prawns (2-3 per person)
Olive oil
1/2 lemon
2 teaspoons of honey
almond meal
parsley
thickened cooking cream
salt
pepper
METHOD
- Peel prawns leaving just the tail and slice half way through the prawn down the entire length, and de-vain. Season prawns and set aside.
- Place the honey into a cup and microwave for 10-15 seconds, and finely chop parsley.
- Into a mortar and pestle, squeeze in half a lemon, olive oil, 2 tablespoons of almond meal, honey, and season with salt and pepper. Use the mortar and pestle to grind it to a pesto consistency.
- Marinate the fresh prawns with the pesto-like mixture and set aside in the fridge for 30 minutes.
- Place pan on a high heat with a small amount of olive oil, and wait till the pan is adequately heated. Cook the prawns for 2-3 minutes, be sure to not overcook them! Also, be careful to not burn the contents as a result of the honey in the mixture, so be mindful of that.
- Once the prawns are 20 seconds away from finishing, squeeze in the juice from half a lemon, and then add in 3-4 tablespoons of the thickened cream. Toss these ingredients in the pan quickly ready for serving.
Please don't forget to up-vote! :-)