KITCHEN CALENDAR

Enjoy Steinlager’s new Pure Ultra. It has 50% less carbs, doesn’t compromise on taste and is available from supermarkets and liquor stores nationwide, RRP $24.99 for a 12-pack. Give this recipe by chef Nic Watt a try with a bottle. CITRUS CURED PRAWNS SERVES 2 as a sharing plate Juice and zest of 1 lemon

Juice and zest of ½

ruby grapefruit

1 garlic clove, crushed

4 tbsp good-quality olive oil

1 pinch mild chilli flakes

6 large raw prawns, peeled

and shelled

1 cos lettuce

12 sprigs coriander

1 tsp hot pepper paste (Gochu Jang – available from most Asian grocers or ½ tsp Sriracha sauce)

3 tbsp wasabi peas, chopped

3 tbsp roasted peanuts,

roughly chopped

6 tbsp deep roasted sesame

dressing (available in most supermarkets)

2 tbsp lemon juice

2 toasted nori seaweed sheets,

cut into 8 rectangles

1 In a medium bowl, combine the lemon and grapefruit juice and zest, garlic, oil and chilli flakes. Add prawns; cover and refrigerate for at least 2 hours.

2 To divide the lettuce into six hearts, keep the base intact and cut in half, then split the halves into thirds. Finely chop the coriander.

3 In a small bowl, mix the pepper paste, peas, peanuts, sesame dressing and lemon juice. Set aside.

4 Heat a medium pan to near smoking point and add the prawns. Cook for 3 minutes, flipping the prawns twice. To serve, place a cos leaf into your palm, add a nori sheet, a prawn, a spoon of dressing, finishing with the coriander and roll like a juicy prawn log. Enjoy!