Grilled prawns PDF Print E-mail

Grilled Prawns (Vietnam)

1 small onion, minced
2 cloves garlic, minced
1 teaspoon peanut oil
1 pound jumbo shrimp or king prawns
1 teaspoon sea salt
1 teaspoon freshly-ground black pepper
Juice of 2 limes
1 tablespoon peanut butter

Mix the onion and garlic with peanut oil. Add the prawns and toss to coat. Leave to marinate for at least three hours or overnight.

Grill the prawns or broil them for about 5 minutes, turning once. Whisk together the remaining ingredients to make the sauce and pour it into a small sauce bowl, placed at the center of the platter of prawns.

Serves 4.

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Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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