Friday - - Recipe Cards -

Prep time 15 mins Cook­ing time 10 mins Serves 4 2 stalks lemon­grass, chopped and slightly bruised 300g fish of your choice, cut into bite-size pieces 200g prawns, with tails on 200g whole or halved mus­sels 2 cel­ery sticks 4 spring onions, juli­enned ½ a cu­cum­ber, cut into rib­bons 1 Ro­maine let­tuce A hand­ful of cherry to­ma­toes, halved ½ green pep­per, diced 1 ripe av­o­cado, sliced Lemon or lime wedges, to serve FOR THE DRESS­ING, MIX: 80ml may­on­naise 2 tbsp cream or sour cream 2 tsp lemon juice 2 tsp to­mato sauce Worces­ter­shire and Tabasco sauces, a dash each Heat 125ml wa­ter in a saucepan and add lemon­grass to it. Let it sim­mer for 5 min­utes and then add all the seafood. Let it sim­mer un­til prawns turn pink and fish pieces turn opaque and are cooked through. Ar­range all the salad in­gre­di­ents on a plat­ter and place the dress­ing on the side. Serve im­me­di­ately.

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