Gin­ger­bread cup­cakes with hon­ey­comb top­ping

Recipe Kevin Gouws

House and Leisure Food - - FRONT PAGE -

100g mangetout 100g sugar snap peas 12 tiger prawns 20g onion, finely chopped 1 small chilli, seeds re­moved

and finely chopped olive oil, for fry­ing juice of 1 large or­ange 1t sugar 70g but­ter, diced salt and pep­per fresh basil or co­rian­der,

to gar­nish

Serves 4

In a saucepan of boiling, salted wa­ter, cook the mangetout and sugar snap peas un­til ten­der (about two to three min­utes). Re­fresh in iced wa­ter and drain on pa­per towel. Peel the prawns, leav­ing the tip of the tail in­tact. Cut down the back of each one and de-vein.

In a saucepan over medium heat, gen­tly fry the onion and chilli in a lit­tle olive oil un­til soft. Add the or­ange juice and sugar and re­duce by three quar­ters. Add the but­ter a lit­tle at a time, whisk­ing con­tin­u­ously un­til the sauce thick­ens and be­comes smooth.

In a fry­ing pan, heat a lit­tle olive oil and sauté the prawns over a high heat for about two min­utes a side. Sea­son with salt and pep­per. Ar­range the mangetout and sugar snap peas on a plate (you can serve these hot or cold) and place the prawns on top. Driz­zle the or­ange sauce over the prawns and gar­nish with fresh basil or co­rian­der leaves.

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