Butterfly Prawns With Chilli And Garlic And Rocket Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Main course | 4 | Servings | ||
INGREDIENTS
| 10 | Tiger Prawns per person | |
| 1 | Red Chilli Pepper | |
| 1 | Clove Garlic | |
| 1/2 | Lemon, juice | |
| 1 | Finely Diced Shallot | |
| Olive Oil | ||
| Sea Salt | ||
| 500 | g | Rocket Salad Leaves |
INSTRUCTIONS
Prepare the prawns by cutting them down the back to 'butterfly' them. Split the chilli in half, deseed and dip in water - this helps to reduce some of the fieriness of the chilli. Chop finely. Chop the garlic and place in a tray with chilli, olive oil, lemon juice and shallots. Marinate the prawns by laying them flat in the oil for about one hour. Grill on a barbecue for about 2 - 3 minutes, taking care not to overcook them. Serve with rocket salad. Converted by MC_Buster. NOTES : Chef:Paul Heatchcote Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 135
Calories From Fat: 61
Total Fat: 6.9g
Cholesterol: 0mg
Sodium: 12.3mg
Potassium: 349mg
Carbohydrates: 17.9g
Fiber: 3.2g
Sugar: 8.2g
Protein: 2.6g