Thursday, June 17, 2010

thai prawns with chickpea zucchini fritters

last night's dinner- awesome and nothing but healthy!
serves 2

2 handfuls of prawns, shelled
1-2 cloves garlic, finely chopped
1 knob ginger, grated
1 handful coriander leaves, finely chopped
chillies, finely chopped (as many or few as you like)
1 tablespoon fish sauce
1 tablespoon sesame oil
2 tablespoons coconut oil (warm to liquid form if solid)
juice of half a lime
salt and pepper to taste
mix all ingredients in bowl and allow to marinate for 30 mins. heat pan and add a splash of coconut oil. cook prawns on either side.

1 large zucchini, grated
1 cup sprouted chickpeas - whiz in food processor/ coldpress
1 handful chopped coriander leaves
1-2 stalks eschallots - finely chopped
chilli (as hot as you like it)
salt & pepper (to taste)
mix ingredients in bowl, press into patties in your hands (make 4) and fry in hot pan - browning each side. be gentle as the fritters are quite delicate.

you will need to time it so that both are ready at the same time (perhaps cook your fritters first and leave them just warming in a hot oven while you cook the prawns)
to serve, place fritters on plate, stack prawns on top. use a spoon to drizzle the remaining juice in the pan over the dish. Garnish with some diagonally sliced eshcallots and whole coriander leaves (in the photo i have also used some thinly sliced capsicum).


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