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Lemon-Garlic Marinated Prawns

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This is a delicious appetiser for BBQs, in Summer and of course, for the festive season!

Ingredients:

• 3 tablespoons minced garlic 
• 2 tablespoons Olive Oil 
• ¼ cup lemon juice 
• ¼ cup minced fresh parsley 
• ½ teaspoon kosher salt 
• ½ teaspoon pepper 
• 560g cooked prawns

Directions: 

Place garlic and oil in a small skillet and cook over medium heat until fragrant, about 1 minute.

Add lemon juice, parsley, salt, and pepper.

Toss with prawns in a large bowl. Chill until ready to serve.

Serves 12. These can be made ahead of time and refrigerated for up to 2 hours.

 

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Prawn, Mango Caramelised Walnut Salad

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prawn salad

Ingredients: (serves 6)

* 1 cup (100g) walnuts
* 2 tbs brown sugar
* 2 avocados
* 2 mangoes
* 1kg cooked prawns, peeled (tails intact), deveined
* 1 bunch watercress
* 3 baby cos lettuce, leaves separated
* 2 tbs lemon juice
* 1/3 cup (80ml) extra virgin olive oil

Directions

  1. Preheat the oven to 170°C. Spread the walnuts over a baking tray and roast for 5 minutes.
  2. Meanwhile, combine brown sugar and 3 teaspoons cold water in a bowl. Add hot nuts and toss to coat in the sugar mixture. Return nuts to the baking tray and roast for a further 8 minutes or until crisp and caramelised. Set aside to cool.
  3. Peel and dice avocados and mangoes, then place in a large bowl with prawns, watercress, cos leaves and nuts. Whisk together the lemon juice and oil, and season well with salt and freshly ground black pepper. Toss the salad with the dressing just before serving.