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Spicy Prawns with Mango & Avocado

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  • Spicy Prawns with Mango & Avocado



    Some things are just born to go together ...

    Make up a scattered salad from wedges of mango and avocado, dressed up a little with some very thinly sliced cucumber.

    Take a good bunch of prawns, chopped coriander, chillies, garlic and ginger, some lime juice and sauté away in a skillet.

    Pour over the scattered salad and garnish with horse ear spring onions and a few wedges of lime around the plate.

    Simple ...
    Last edited by pjgh; 12-04-2012, 08:18 AM.
    Paul
    http://www.pjgh.co.uk
    http://www.livingintheiceage.co.uk

    "... needs more fish!"

  • #2
    That looks yummy.


    Edited to take out duplicate photo.
    Last edited by JoanieL; 12-05-2012, 08:38 AM.
    "Right is right, even if no one is doing it; wrong is wrong, even if everyone is doing it." - St. Augustine

    B*tch-lite

    Who says back fat is a bad thing? Maybe on a hairy guy at the beach, but not on a crab.

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    • #3
      Thanks JoanieL - it was. Certainly something I'll do again.
      Paul
      http://www.pjgh.co.uk
      http://www.livingintheiceage.co.uk

      "... needs more fish!"

      Comment


      • #4
        That looks amazing!

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        • #5
          Thank you, EoR. It's one dish I'll certainly do again.
          Paul
          http://www.pjgh.co.uk
          http://www.livingintheiceage.co.uk

          "... needs more fish!"

          Comment


          • #6
            I am eating these now. Yum.

            thanks

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            • #7
              actually, a few questions if anyone can answer

              I have never cooked prawns before. I bought fresh ones, rather than the imported frozen ones. They were orange, I don't know if that means they are already cooked? I peeled them, marinaded them in the coconut oil and fresh chopped spices and them cooked them on high for a few minutes only. Is that right? I think maybe higher heat next time but less time to get a caramel look.

              Also, how many? I bought 700g but who knows what that is when you peel the shells off. For some reason I have no idea what 'normal' is with seafood! I am eating half and saved half. Does this sound about right?

              Grateful for any input, I am trying to be adventurous rather than get sick of my staple primal meals, cheers.

              Comment


              • #8
                A dozen is fine for this meal. More for smaller, less for really large ones.

                Yes, just a couple of minutes to warm through is fine. Grey ones are uncooked - they colour up with some heat. Coloured are pre-cooked, yes, often at sea in huge boilers on the boat.

                Also, if you do buy frozen shellfish, like prawns, shrimp, scallops, mussels and so on, you can defrost them quite quickly by just letting them sit under running cold water for a few minutes.
                Paul
                http://www.pjgh.co.uk
                http://www.livingintheiceage.co.uk

                "... needs more fish!"

                Comment


                • #9
                  Originally posted by pjgh View Post
                  A dozen is fine for this meal. More for smaller, less for really large ones.

                  Yes, just a couple of minutes to warm through is fine. Grey ones are uncooked - they colour up with some heat. Coloured are pre-cooked, yes, often at sea in huge boilers on the boat.

                  Also, if you do buy frozen shellfish, like prawns, shrimp, scallops, mussels and so on, you can defrost them quite quickly by just letting them sit under running cold water for a few minutes.
                  Thanks.

                  Comment


                  • #10
                    good it,Grateful for any input, I am trying to be adventurous rather than get sick of my staple primal meals, cheers.thanks

                    Comment


                    • #11
                      im on day 2 and im going to try this for lunch as it looks deliious

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