Citrus Garlic Prawns with Lemon Chilli Salad
20 mins Serves 14
3 large lemons, sliced
Juice of 2 lemons
1 red chilli, halved, deseeded, finely chopped
2 teaspoons caster sugar
125mL olive oil
1/2 cup parsley, whole leaves
4 spring onions, chopped
Citrus Garlic Prawns
110mL olive oil
1 Tbs Dijon mustard
3 cloves garlic
Juice of 1 lemon
Juice of 1 orange
1 Tbs fresh basil, chopped
2 Tbs white wine
3 tsp Red Kellys Thai Seasoning
30 tiger or king prawns, peeled & deveined
Tangy citrus & herbs add a subtle zing to the prawns; partner with our Lemon Chutney for a taste sensation!
Lesley Black's Lemon Chutney, to serve
Combine lemon juice, chilli, sugar, olive oil & spring onions in a small bowl & stir well. Pour over lemon slices arranged on a platter.
Preheat wok to medium high heat. Combine olive oil, mustard, garlic, lemon & orange juice, basil & white wine in a food processor & process. Fry prawns for 10-15mins in wok, gradually adding basting mixture. Ensure not to 'drown' prawns in mixture. Arrange cooked prawns over lemon salad. Serve with a pot of lemon chutney on the side.