Wednesday, April 24, 2013

Awesome spicy prawn salad | Healthy eating

Yesterday Francois & I was styled & photographed a collection of prints for a client in my home so I made sure we had a healthy, filling salad at lunch time.
Once recipe I have been doing for a long time (long before embarking on this healthy eating journey) was the Spicy prawn salad by Michele Cranston from her Seasonal Kitchen book. 
Her book and Donna Hay's Seasons are by far my two favourite cooking books (the styling in Donna's book is amazing) and as general rule, I'm much prefer the relaxed approach of Australian Chefs than French Chefs. I'm not much of a cook and for me, cooking is all about entertaining, having friends and enjoying good foods so I like it when it's all relaxed, easy to make and super yummy.

Oh and I almost forgot!! 
Here is an example of how I use cotton bags to store Mila's things as mentioned in my post yesterday.

{Spicy Prawn Salad recipe}
20 cooked prawns (shrimp), peeled and deveined
1 large red chilli, seeded and finely chopped (this is too hot for me so I replace mine by Light Sweet Chili sauce in a bottle)
1/2 teaspoon cayenne pepper*
1/2 teaspoon ground cumin
1 tablespoon finely grated fresh ginger*
2 spring onions, finely sliced
2 tablespoons lime juice
4 tablespoons olive oil
a handful of coriander leaves*
2 small avocados (sliced)
Steamed couscous (I swap couscous for Bulgar Wheat)

Put the prawns in a bowl with the chili (or sweet chili sauce), cayenne pepper, cumin, ginger, Spring onion, lime juice and olive oil. Toss to coat the prawns well, then add the coriander and avocado and season to taste. Lightly toss again and serve on a bed of steamed couscous or bulgar wheat (and I'm pretty sure it would work with Quinoa too).

*items I usually don't add and it still tastes delicious

// Recipe from Michele Cranston's Seasonal Kitchen | Photography by me


Post a Comment