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Fish, Tomato And Coconut Curry With Basmati Rice - Creamy Basil And Tomato Pasta - Coconut Chilli Prawns - Jalapeño Cornbread (part 3)

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Coconut Chilli Prawns

·         Serves 4

·         Prep 10 mins

·         Cooking10 mins

Ingredient

·         1 tablespoon vegetable oil

·         1 teaspoon Gourmet Garden Garlic Stir-In Paste

·         1 teaspoon Gourmet Garden Lightly Dried Chilli

·         500g green prawns, peeled, tails intact

·         200g snow peas, trimmed and finely sliced

·         1 tablespoon Gourmet Garden Lightly Dried Coriander

·         2⁄3 cup (160ml) coconut milk

·         1 tablespoon lime juice

·         3 green onions, trimmed and shredded

·         Steamed jasmine rice, to serve

·         Gourmet Garden Lightly Dried Coriander,to garnish

·         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

Coconut Chilli Prawns

Jalapeño Cornbread

·         Serves12

·         Prep 10 minutes

·         Cook 25 minutes

Ingredient

·         1 cup self-raising flour

·         2 teaspoons baking powder

·         1 cup instant polenta

·         2 tablespoons caster sugar

·         2 teaspoons Mexican chilli powder

·         ½ teaspoon sea salt

·         1½ cups buttermilk

·         1 egg, lightly beaten

·         2 tablespoons olive oil

·         1 tablespoon drained and chopped pickled jalapeño chillies

·         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.

·         Nutrition:(per serve) 655kJ; 4.7g fat; 1g sat fat; 4.4g protein; 23.8g carbs; 1g fibre; 19mg chol; 297mg sodium.

Jalapeño Cornbread

Jalapeño Cornbread

 

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