Peach-and-chilli prawn rolls

go! Platteland - - DINNER CLUB AT OURS -

Serves 6 Prepa­ra­tion time 10 min­utes Cook­ing time 10 min­utes

Fill soft bread rolls with braaied prawns, lime may­on­naise and slaw, and serve as a starter straight from the coals.

You need

• 1 large ripe peach, stoned and cut

into chunks • 1-2 ta­ble­spoons (15ml-30ml) chilli sauce • 1 ta­ble­spoon (15ml) olive oil • 500g prawns, cleaned, de­veined

and shelled • 2 cups (500ml) cab­bage, finely chopped • a bunch of co­rian­der leaves, finely chopped • a hand­ful of mint leaves • 4 spring onions, chopped • 6 ham­burger rolls

FOR THE LIME MAY­ON­NAISE • 2 egg yolks • juice and zest of 1 lime • 2 gar­lic cloves, crushed • ½ tea­spoon (2,5ml) salt • 2 cups (500ml) oil – I use av­o­cado oil but

grape­seed oil works just as well Blend the peach, chilli sauce and olive oil in a food pro­ces­sor. Coat the prawns in some of the peach marinade, thread them onto skew­ers you’ve soaked in wa­ter for a few hours, and braai over medium coals for 2 min­utes a side un­til they turn pink. Baste the prawns with more of the marinade be­fore re­mov­ing them from the coals.

Mix the egg yolks, lime juice and zest, gar­lic and salt in the jug of a blender. Slowly add the oil while the ma­chine is run­ning and pulse un­til the may­on­naise thick­ens. Add more lime juice and salt to taste.

Com­bine the cab­bage, co­rian­der and mint leaves, spring onions and a few ta­ble­spoons of lime may­on­naise, and place a few ta­ble­spoons of the mix­ture in each bread roll. Re­move the prawns from the skew­ers and place sev­eral in each roll. Serve im­me­di­ately.

Make the lime may­on­naise Tip

Not keen to make the lime mayo from scratch? Buy the best may­on­naise you can find and dress it up by adding a lit­tle lime juice and zest, and some chopped gar­lic. >

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