Coconut Chilli Prawns
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Serves 4
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Prep 10 mins
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Cooking10 mins
Ingredient
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1 tablespoon vegetable oil
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1 teaspoon Gourmet Garden Garlic Stir-In Paste
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1 teaspoon Gourmet Garden Lightly Dried Chilli
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500g green prawns, peeled, tails intact
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200g snow peas, trimmed and finely sliced
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1 tablespoon Gourmet Garden Lightly Dried Coriander
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2⁄3 cup (160ml) coconut milk
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1 tablespoon lime juice
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3 green onions, trimmed and shredded
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Steamed jasmine rice, to serve
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Gourmet Garden Lightly Dried Coriander,to garnish
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Lime wedges, to serve, if desired
Recipe
1. Heat a large
frying pan over medium heat. Add the oil, Garlic Stir-In Paste, Lightly Dried
Chilli and prawns. Cook, stirring, for 3-4 minutes or until the prawns are
cooked through. Add the snow peas and Lightly Dried Coriander and cook for 1
minute. Add the coconut milk and lime juice and cook for 2 minutes. Add the
green onions.
2. Divide the
steamed rice between four serving plates. Serve prawns on a bed of rice and
garnish with a sprinkle of Lightly Dried Coriander. Serve with lime wedges, if
desired.
Coconut Chilli
Prawns
Jalapeño Cornbread
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Serves12
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Prep 10 minutes
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Cook 25 minutes
Ingredient
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1 cup self-raising flour
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2 teaspoons baking powder
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1 cup instant polenta
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2 tablespoons caster sugar
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2 teaspoons Mexican chilli powder
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½ teaspoon sea salt
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1½ cups buttermilk
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1 egg, lightly beaten
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2 tablespoons olive oil
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1 tablespoon drained and chopped pickled jalapeño chillies
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Extra 2 teaspoons instant polenta
Recipe
1. Preheat oven to
180°C/160°C fan-forced. Grease a 5cm-deep, 18.5cm square (base) cake pan. Line
base and sides with baking paper, allowing a 2cm overhang on all sides.
2. Sift flour and
baking powder into a bowl. Add polenta, sugar, chilli powder and salt. Mix to
combine. Make a well in the centre. Add buttermilk, egg and oil. Stir to
combine. Add jalapeño. Season with pepper. Stir to combine. Spread mixture into
prepared pan. Sprinkle with extra polenta.
3. Bake for 25
minutes or until a skewer inserted into the centre comes out clean. Stand in pan
for 5 minutes. Transfer to a wire rack to cool slightly. Serve.
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Nutrition:(per serve) 655kJ; 4.7g fat; 1g sat fat; 4.4g protein;
23.8g carbs; 1g fibre; 19mg chol; 297mg sodium.
Jalapeño Cornbread
