serves
1
prep
15 minutes
cook
10 minutes
difficulty
Easy
serves
1
people
preparation
15
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Cooking For One
Watch the full episode here
G
Watch the full episode here
G
Ingredients
- 3 tbsp olive oil
- 40 g butter, softened
- 3 garlic cloves, finely chopped
- ½ tsp turmeric
- ½ tsp paprika
- 1 banana chilli, finely chopped (optional)
- 500 g green prawns, peeled, tail-on
- ¼ cup flat-leaf parsley leaves, roughly chopped (optional)
- salt and black pepper, to taste
For the salad
- 8 little gem lettuce leaves
- 4 radicchio leaves
- 6 pink peppercorns
- ¼ avocado, sliced
- 2 baby cucumbers, sliced
- 1 pear, sliced
- orange vinegar and olive oil to dress
Instructions
1. For the salad, place all the salad ingredients in a large bowl and drizzle with orange vinegar and olive oil. Just before serving, toss gently to coat.
2. To make the garlic prawns, in a large frying pan, heat the oil and butter over medium-high heat. Add the garlic, spices and chilli and cook, stirring, until just fragrant. Add the prawns to the pan in a single layer and cook for 2 minutes, or until cooked on one side.
3. Turn the prawns and cook for a further 2 minutes, or until the prawns are cooked through. Add the parsley to the pan, stir through and season with salt and pepper to taste. Serve the garlic prawns with the salad.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Cooking For One
