Waitrose

Alexandra Dudley's hot & spicy prawn skewers courgette salad

Food blogger Alexandra is an artist and home cook 

  • Gluten Free

Ingredients

150g Waitrose Duchy Organic Raw King Prawns
½ tsp organic dried chilli flakes
½ tsp organic cayenne pepper
1 tsp toasted sesame oil
1 tbsp juice of Waitrose Duchy Organic Lemon
1 tbsp extra virgin olive oil, plus
1 tsp for frying
1 small clove Waitrose Duchy Organic Garlic, crushed

FOR THE COURGETTE SALAD
75g Waitrose Duchy Organic Cashew Nuts
3 tbsp Waitrose Duchy Organic Crunchy Peanut Butter
1 tsp toasted sesame oil
2 tbsp Aspall Organic Cyder Vinegar
2 tbsp extra virgin olive oil
2 Waitrose Duchy Organic Courgettes, coarsely grated
½ x 25g pack coriander, leaves only, roughly chopped

Method

1. Soak 4 wooden skewers in cold water for 30 minutes. Put the prawns into a large bowl with the remaining main ingredients and mix well using your hands. Set aside for 10 minutes to allow the flavours to infuse.

2. Meanwhile, prepare the salad. Put the cashews in a large frying pan over a low heat and toast them for about 7-8 minutes, tossing frequently, until golden. Transfer to a plate and leave to cool before chopping roughly.

3. Combine the peanut butter, sesame oil, vinegar and olive oil
in a medium-sized bowl and season. Squeeze the courgettes thoroughly to remove any excess moisture. Add them to the salad dressing together with the coriander and cashews, and
toss together.

4. Thread the prawns evenly onto the skewers. Heat the extra 1 tsp of olive oil in a griddle or frying pan over a high heat. Cook the skewered prawns for 2-3 minutes each side until pink and just cooked. Serve immediately with the salad.

Alexandra Dudley's hot & spicy prawn skewers courgette salad
  • Preparation time: 10 minutes + soaking and marinating
  • Cooking time: 15 minutes
  • Total time: 25 minutes + soaking and marinating

Serves: 2

Nutritional Info

Typical values per serving:

Energy 2,948kJ
711kcal
Fat 59.5g
Saturated Fat 10.3g
Carbohydrate 14.6g
Sugars 7.3g
Protein 29.3g
Salt 0.9g
Fibre 4.7g

per serving

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This recipe was first published in Mon Sep 04 08:54:20 BST 2017.