INGREDIENTS:
175G (6oz) COOKED KING PRAWNS
70G (2.5oz)CANTALOUPE MELON (DICED)
1 AVOCOADO, STONED, PEELED AND SLICED
2tsp BASIL LEAVES
CHILLI SALSA:
2tsp EXTRA VIRGIN OLIVE OIL
JUICE OF HALF A LEMON
2tsp DICED RED ONION
1/2 tsp DRIED CRUSHED CHILLI FLAKES
SALT AND FRESHLY GROUND BLACK PEPPER
METHOD
MIX TOGETHER THE INGREDIENTS FOR THE SMALL SALSA IN A BOWL, SEASON TO TASTE AND SET ASIDE
PUT THE PRAWNS, MELON AND AVACADO ON A SERVING PLATTER. SPOON OVER THE SALSA AND SERVE SPRINLED WITH BASIL
SERVES 2
CARB CONTENT PER SERVING 2g
ANOTHER SAUCE FOR THE ABOVE SALAD
INGREDIENTS:
1tsp EXTRA VIRGIN OLIVE OIL
2tsp LEMON JUICE
1tsp CREAMED HORSERADISH SAUCE
1tsp FAT-REDUCED CREME FRAICHE
SALT AND FRESHLY GROUND BLACK PEPPER
METHOD
WHISK TOGETHER THE OIL, LEMON JUICE, CREAMED HORSERADISH AND CREME FRAICHE. SEASON TO TASTE
CARBS BER SERVING 1g (not including actual salad)
PRAWN KEBABS
INGREDIENTS:
2tsp LIME JUICE
1/2 tsp CAYENNE PEPPER
1 CLOVE OF GARLIC
1tsp SUNFLOWER OIL
6 LARGE RAW PRAWNS (PEELED AND TAILED)
SALT
METHOD:
MIX TOGETHER THE LIME JUICE, CAYENNE, GARLIC AND OIL IN A BOWL. SEASON WITH SALT AND ADD PRAWNS TO MARINATE FOR 30 MINUTES
GRILL PRAWNS ON A MEDIUM GRILL FOR 2-3 MINUTES
SERVES 2
CARBS PER SERVING 4g
CHILLI PRAWNS IN COCONUT BROTH
INGREDIENTS:
1tsp SUNFLOWER OIL
1 SHALLOT, FINELY CHOPPED
1 STALK LEMONGRASS, PEELED AND CRUSHED
1/2 YELLOW PEPPER, CUT INTO LONG STRIPS
55g (2oz) FINE GREEN BEANS, THINLY SLICED
2 CLOVES OF GARLIC, CRUSHED
850ML VEGTABLE STOCK
1 - 1.5tsp TOM YUM SOUP PASTE
2.5cm FRESH ROOT GINGER, PEELED AND FINALLY CHOPPED
200ML REDUCED FAT COCONUT MILK
2 KAFFIR LIME LEAVES OR JUICE OF HALF A LIME
175g (6oz) MEDIUM-SIZED RAW PRAWNS, PEELED
2tsp CHOPPED FRESH CORIANDER
METHOD:
HEAT THE OIL IN A LARGE SAUCEPAN THEN ADD THE SHALLOT AND LEMONGRASS AND COOK FOR 2 MINUTES.
ADD THE YELLOW PEPPER, GREEN BEANS AND GARLIC THEN COOK OVER MEDIUM HEAT FOR ANOTHER 2 MINUTES, STIRRING FREQUENTLY
STIR IN THE STOCK AND BRING TO THE BOIL. REDUCE THE HEAT, ADD THE TOM YUM PASTE, GINGER, COCONUT MILK AND LIME LEAVES/JUICE AND SIMMER FOR 12-15 MINUTES UNTIL THICKENED SLIGHTLY
STIR IN THE PRAWNS AND COOK FOR 2-3 MINUTES UNTIL COOKED THROUGH. SPRINLKE WITH CORRIANDER BEFORE SERVING
INGREDIENTS:
6 LARGE RAW TIGER PRAWNS, PEELED, DEVEINED AND TAIL LEFT ON
1tsp EXTRA-VIRGIN OLIVE OIL
1tsp CAYENNE PEPPER
2 GLOVES OF GARLIC
1tsp CHOPPED, FRESH PARSLEY
SALT AND FRESHLY GROUND BLACK PEPPER
METHOD:
PUT THE PRAWNS AND HALF THE OIL ON A PLATE AND SPRINKLE OVER THE CAYENNE. TURN THE PRAWNS TO COAT THEM IN THE SPICED OIL.
HEAT A FRYING PAN AND THE PRAWNS, SPICED OIL AND GARLIC AND FRY FOR ABOUT 3 MINUTES, TURNING ONCE, UNTIL COOKED.
SEASON AND SPRINLKE WITH PARSLEY
SERVES 2
CARBS PER SERVING 1G
SPICY PRAWN FAJITAS
INGREDIENTS:
1 CLOVE GARLIC
1/2 RED PEPPER, CUT INTO STRIPS
1tsp EXTRA VIRGIN OLIVE OIL
150ML PASSATA
1/2tsp DRIED CRUSHED CHILLI FLAKES
1/2tsp GROUND CUMIN
1tbsp TOMATO PUREE
JUICE OF 1/2 LIME
200G(7oz) COOKED MEDIUM PRAWNS
2 SMALL SOFT WHOLEMEAL TORTILLAS
1/2 SMALL AVOCADO, STONED, PEELED AND DICD
1tbsp REDUCED FAT CREME FRAICHE
METHOD
FRY THE GARLIC AND RED PEPPER IN THE OLIVE OIL OVER A MEDIUM-LOW HEAT FOR 3 MINUTES UNTIL SOFTENED.
ADD THE PASSATA, CHILLI, CUMI AND TOMATO PUREE AND COOK FOR 8 MINUTES OVER A MEDIUM HEAT UNTIL REDUCED AND THICKENED.
WARM THE TORTILLAS AND ADD AS YOU LIKE.
SERVES 2
CARBS PER SERVING 16g
REAL PRAWN COCKTAIL
INGREDIENTS:
2 1/2tbsp REDUCED FAT MAYONNAISE
1/2tbsp TOMATO KETCHUP
FEW DROPS OF TABASCO
200g (7oz) LARGE COOKED PEELED PRAWNS
SALT AND FRESHLY GROUND BLACK PEPPER
ROMAINE LETTUCE LEACES, SHREDDED
1/4tsp PAPRIKA
METHOD:
MIX TOGETHER THE MAYONNAISE, KETCHUP AND TOBASCO IN A BOWL.
ADD THE PRAWNS AND TURN TO COAT THEM IN THE SAUCE; SEASON TO TASTE.
ADD TO THE LETTUCE LEAVES AND SPRINKLE WITH PAPRIKA
SERVES 2
CARBS PER SERVING 3g
COCONUT CHILLI PRAWNS
INGREDIENTS:
2 SHALLOTS, FINELY CHOPPED
1 BIRDS EYE CHILLI, FINALLY CHOPPED
3tbsp TORN FRESH BASIL LEAF
3tbsp CHOPPED FRESH CORRIANDER
2tbsp FISH SAUCE
2tbsp REDUCED FAT COCONUT MILK
JUICE AND FINELY GRATED ZEST OF 1 LIME
1/2 STALK LEMONGRASS, PEELED AND FINELY CHOPPED
200g (7oz) LARGE COOKED PEELED PRAWNS
2tbsp UNSALTED ROASTED PEANUTS
METHOD:
MIX TOGETHER TEH SHALLOTS, CHILLI, HERBS, FISH SAUCE, COCONUT MILK, ZEST AND LEMONGRASS.
ADD THE PRAWNS AND TURN TO COAT THEM IN THE SAUCE.
LEAVE TO MARINATE IN THE FRIDGE FOR 30 MINUTES AND SPRINLE WITH PEANUTS BEFORE SERVING.
SERVES 2
CARBS PER SERVING 6.5g
TOMATO SALSA TO GO WITH ANY COOKED PRAWNS
INGREDIENTS:
2 TOMATOES, SEEDED AND DICED
1/2 AVOCADO, STONED, PEELED AND DICED
1/2 RED ONION, DICED
1tbsp LIME JUICE
1/4tbsp CRUSHED DRIED CHILLIES
1tbsp CHOPPED FRESH CORRIANDER
SALT
METHOD:
GENTLY MIX TOGETHER THE INGREDIENTS FOR THE SALSA IN A BOWL
PROVENCAL PRAWNS
INGREDIENTS:
1tbsp OLIVE OIL
1 CLOVE GARLIC, CHOPPED
6tbsp PASSATA
1tsp SUN-DRIED TOMATO PASTE
1/4tsp DRIED CRUSHED CHILLI
2tbsp SMALL PITTED BLACK OLIVES, RINSED
225g(8oz) COOKED LARGE PRAWNS
SALT AND FRESHLY GROUND PEPPER
2tbsp CHOPPED FRESH BASIL TO GARNISH
METHOD:
HEAT THE OIL IN A FRYING PAN AND FRY THE GARLIC FOR 1 MINUTE.
ADD THE PASSATA, TOMATO PASTE, CHILLI AND OLIVES AND COOK OVER A MEDIUM-LOW HEAT FOR 2 MINUTES
ADD THE PRAWNS ABD HEAT THROUGH. SEASON TO TASTE AND SPRINKLE WITH BASIL.
SERVES 2
CARBS PER SERVING 3g
CARIBBEAN PRAWN BALLS WITH MANGO SAUCE
INGREDIENTS
250g FIRM SKINLESS WHITE FISH
125g MEDIUM COOKED PRAWNS
1/2tsp ENGLISH MUSTARD POWDER
1 SHALLOT, ROUGHLY CHOPPED
1 CLOVE GARLIC, CRUSHED
1/2tsp CAYENNE PEPPER
SUNFLOWER OIL FOR FRYIMG
SALT AND FRESHLY GROUND PEPPER
MANGO SAUCE:
1/2 MEDIUM MANGO, STONED AND FLESH SCOOPED OUT OF THE SKIN
1tsp LEMON JUICE
1/4 tsp DRIED CHILLI FLAKES
METHOD:
PUT THE FISH, PRAWNS, MUSTARD POWDER, SHALLOT, GARLIC, CAYENNE PEPPER, LIME JUICE AND THYME IN A FOOD PROCESSOR. SEASON WELL AND PROCESS UNTIL A THICK PASTE.
LEAVE TO CHILL FOR 30 MINUTES FOR THE MIXTURE TO FIRM UP.
FORM THE PRAWN MIXTURE IN 12 BALLS EACH THE SIZE OF A LARGE WALNUT, THEN FLATTEN THE TOP SLIGHTLY.
POUR ENOUGH OIL TO LIGHTLY COVER THE BASE OF A LARGE FRYING PAN.
HEAT THE OIL AND FRY THE BALLS IN TWO BATCHES FOR 2 MINUTES UNTIL EACH SIDE IS LIGHTLY GOLDEN.
MANGO SAUCE:
PUT ALL THE INGREDIENTS FOR THE MANGO SAUCE INTO PROCESSOR AND PROCESS UNTIL PUREED.
SEASON WITH SALT.
SERVE WITH PRAWN BALLS.
SERVES 3
CARBS PER SERVING 8g
SPANISH PRAWNS
INGREDIENTS:
2tbsp OLIVE OIL
1 1/2 tsp GROUND ALMONDS
1 CLOVE GARLIC, CHOPPED
225G (8oz) LARGE, RAW PRAWNS, PEELED
GRATED ZEST AND JUICE OF 1/2 LEMON
SALT AND FRESHLY GROUND BLACK PEPPER
1tbsp CHOPPED FRSH CORIANDER TO GARNISH
METHOD:
HEAT THE OIL IN A FRYING PAN AND ADD THE ALMONDS, CHILLI AND GARLIC
COOK FOR 1 MINUTE OVER A MEDIUM-LOW HEAT, STIRRING FREQUENTLY
ADD THE PRAWNS, LEMON ZEST AND JUICE AMD COOK FOR 3 MINUTES UNTIL COOKED THROUGH.
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