SPICY PRAWNS AND GUA­CAMOLE IN CU­CUM­BER CUPS

Woolworths TASTE - - Crowd Pleasers -

Serves 8 to 10

EASY

Prepa­ra­tion: 40 min­utes Cook­ing: 15 min­utes

large cu­cum­bers 2–3, rinsed and dried

For the spicy gua­camole fill­ing: Wool­worths gua­camole 1 x 200 g tub red onion ¼, diced red pep­per ¼, very finely diced jalapeño ½, finely chopped pars­ley 1 T, finely chopped

For the prawn top­ping: ex­tra vir­gin olive oil 3T but­ter 2T

Wool­worths frozen medium prawns 1 kg, thawed sea salt and freshly ground black pep­per, to taste tomato paste 3T gar­lic 6 cloves, crushed dried chipo­tle pep­per 2 t chopped (or 1 fresh) lime ½, zested white wine vine­gar 1t honey 3–4 t co­rian­der 2 T chopped

Wool­worths mixed baby leaf salad, for serv­ing pome­gran­ate ru­bies, to gar­nish

1 Cut the cu­cum­bers into 2 cm-thick slices, and scoop out some of the flesh us­ing a tea­spoon or melon baller to cre­ate a cup-like shape in the mid­dle. 2 Mix the gua­camole in­gre­di­ents with the cu­cum­ber flesh, but do not in­clude the seeds. Place in an air­tight con­tainer and set aside.

3 To make the prawn top­ping, heat the oil and but­ter in a large saucepan. Sauté the prawns in batches, sea­son­ing with salt and pep­per, for 2–3 min­utes. Re­move from the pan and set aside. 4 Add the tomato paste and gar­lic and cook for 1 minute. Add the chipo­tle, lime zest and vine­gar. Cook for 2 min­utes, then stir in the honey. Add the prawns and co­rian­der and cook for a fur­ther 2 min­utes. Re­move from the heat and cool slightly. 5 To serve, scat­ter the mixed baby leaves onto a plat­ter and top with the cu­cum­ber cups. 6 Fill each cup with the gua­camole and prawns and scat­ter with pome­gran­ate ru­bies.

CARB-CON­SCIOUS, FAT-CON­SCIOUS, DAIRY-FREE, WHEAT- AND GLUTEN-FREE WINE: Wool­worths Paul Clu­ver

Ries­ling 2018

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