ZUC­CHINI ZOODLES WITH GAR­LIC PRAWNS & BROWN-BUT­TER CRUMBS

SERVES 4 PREP 15 MINS COOK 10 MINS

Woman’s Day (Australia) - - Food To Love -

30g but­ter 2 an­chovy fil­lets, drained 1 tbsp skimmed milk pow­der 70g (1 cup) fresh sour­dough bread­crumbs 4 zuc­chini, made into zoodles us­ing a spi­raliser zest 1 lemon and juice ½ lemon

1/ cup olive oil 3 30 green prawns, peeled, leav­ing tails in­tact 8 gar­lic cloves, thinly sliced ¼ cup chopped flat-leaf pars­ley

Melt but­ter in a non-stick fry­ing pan over medium heat. Mash in an­chovies then add skimmed milk pow­der. Stir 2 mins, or un­til it smells nutty and milk pow­der turns golden.

Add bread­crumbs and cook, toss­ing oc­ca­sion­ally, 5 mins or un­til very golden. Trans­fer to a bowl and sea­son. Wipe pan clean with pa­per towel.

Place zoodles in a large heat­proof bowl. Cover with boil­ing wa­ter and set aside for only 30 secs to soften just a tiny touch. I’m go­ing to be firm with you here… don’t leave them too long or they’ll be­come all wa­tery.

Drain zoodles and toss in a bowl with lemon zest and juice and 1 tbsp oil. Sea­son re­ally well with pep­per.

Heat re­main­ing oil in the pan over medium heat. Add prawns and gar­lic (see tip) and cook gen­tly, stir­ring oc­ca­sion­ally, 3 mins or un­til prawns are just cooked through. Toss pars­ley through. Sea­son.

Di­vide zoodles among serv­ing bowls. Top with prawns and sprin­kle with the brown-but­ter crumbs.

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