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Wednesday, October 26, 2005

Beautiful Recipes with Nurlea Laurielle - King Prawns with Sun-dried Tomatoes



Today's recipe: King Prawns with Sun-dried Tomatoes


Freshly cooked prawns in an intensely flavoured sauce of sun-dried tomatoes with a touch of sweet chilli top an aromatic mix of rocket leaves and avocado slices

Time: 20 minutes
Serves: 4 pax

500g medium sized green king prawns
100g sun-dried tomatoes, drained
1 lime
3 tablespoons olive oil
2 tablespoons Thai-style sweet chilli sauce
Black pepper
1 bunch rocket leaves
1 avocado

For the dressing:
1 lime
1 tablespoon virgin olive oil
1 tablespoon light soy sauce
A pinch of sugar

1. Peel and devein the prawns. Finely chop the sun-dried tomatoes. Remove the zest from the lime with a zester, or grate finely, and squeez the juice; put aside.

2. Heat the oil in a large, heavy-based frying pan. Add the prawns and cook over moderately high heat for 1-2 minutes.

3. Add the sun-dried tomatoes and chilli sauce and cook, stirring, for a further 304 minutes or until the prawns are opaque.

4. Add the reserved lime zest and juice to the pan and season with pepper. Remove the pan from the heat and put aside.

5. To make the dressing, squeeze 2 teaspoons juice from the extra lime and combine with the oil, soy sauce and sugar.

6. Rinse the rocket leaves. Peel and slice the avocado. Arrange the rocket and avocado on four serving plates and spoon over the dressing.

7. Pile the prawns, with their pan juices, on top of the salad and serve immediately.

Nutrients per serving: Kilojoules 1734, protein 18g, carbohydrate 7g (sugar 7g), fat 34g (saturated fat 6g), good source of vitamins B group, C and E, and iodine.




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Posted at 10:50:33 pm by Nurlea Laurielle Lai Lee Abdullah




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