Archive for the ‘Chilli’ Category

Lamb Madras (Dan Toombs)

May 23, 2017

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Lamb Biryani (Dan Toombs)

May 23, 2017

Kolkata Prawn Curry (Dan Toombs)

May 23, 2017

Thai Pork Lettuce Cups

April 19, 2017

Smoked Mackerel and Horseradish Pate with Oatcakes

March 7, 2017

Crispy Duck Coleslaw and Fennel Soup (Tom Kerridge)

March 7, 2017

Classic Pad Thai (Mary Berry)

January 31, 2017

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Pearl Barley And Kale Broth

January 31, 2017

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Lemon Sole With Peas (Gordon Ramsay)

November 15, 2016

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Seared prawns with tomato, chilli and coriander (camarones a la Mexicana)

November 14, 2016
  • SERVES 4
  • 2 tbsp vegetable oil
  • 500 g green banana prawns, peeled (see Note)
  • 1 tsp sea salt
  • 1 small white onion, finely diced
  • 3 garlic cloves, finely sliced
  • 3 roma tomatoes, diced
  • 1 jalapeño chilli, finely chopped
  • 1 ½ tbsp lime juice
  • ¼ cup chopped coriander, chopped
  • steamed white rice, to serve
  • lime wedges, to serve

Heat the oil in a large, heavy based sauté pan over high heat. Add the prawns and salt, and cook, stirring occasionally, until the prawns change colour, about 1 minute. Reduce heat to medium, add the onion and garlic, and cook for 2 minutes until the onion begins to soften. Add the tomato and chilli, cook for 1 minute, then add the lime juice and coriander and season to taste. Serve with rice and lime wedges.

Note

• If buying peeled prawns you’ll need about 250 g.

http://www.sbs.com.au/food/recipes/seared-prawns-tomato-chilli-and-coriander-camarones-la-mexicana