Here's the second of my Bonfire Night ideas...another one you can eat with your gloves on!
These hot, garlicky prawn Catherine wheels with whirling vegetables are delicious, fun and very low fat- so you can eat lots of these.
Once you get the hang of skewering two prawns into a circle, they're very quick and easy to make too. The final flourish of lime-soaked carrot and courgette strips add a flash of colour and movement to emulate a spinning firework!
***
***
These work out to;
3 sticks for 1pp/approx.40kcal
6 sticks for 2pp/approx.80kcal
9 sticks for 3pp/approx.120kcal
***
You Will Need:
Raw King prawns
1 lime
1 clove garlic
Piri-Piri seasoning
Paprika
Julienned strips of carrot and courgette
Bamboo skewers
***
Pop the prawns in a bowl with crushed garlic, lime juice and Piri-Piri seasoning. Make them as mild or as spicy as you like. If you have time, allow to marinade for a while.
When you are ready to assemble the Catherine wheels, this is the easiest way to do it. Take 2 prawns.
Think of Yin/Yang and position the prawns so that they will curl around each other.
Put a bamboo skewer through the prawns...tail, head, head, tail so that they are firmly attached in a circle or prawn 'lollipop' shape. This will ensure that they stay intact when cooking.
Once you have the hang of it, make up as many skewers as you wish. Cover and refrigerate until you are ready to cook them.
Just before you cook the prawns, Julienne strips of carrot and courgette. Squeeze half a lime onto them. This will infuse them with flavour and make them more flexible for knotting together.
Heat a griddle pan and spray with some Frylight Sunflower oil. Griddle the prawns until pink and cooked-about 2 minutes on each side.
While the prawns are cooking, knot 2 strips of carrot and courgette together for each skewer.
As they come out of the pan all hot and succulent, sprinkle with paprika to add some colour and top each one with whirling, lime-drenched knotted vegetables before serving in the cold night air.
***
Whirly, Twirly & Yummy!
0 comments:
Post a Comment