INGREDIENTS

INSTRUCTIONS

Remove a couple of layers from the lemongrass stalks. Pierce 4 stalks with
a knife to release the natural oils and finely chop the 5th. Twist the
heads off the tiger prawns, peel the shells until tail shell is remaining.
Make a small incision along the top of the prawn and de-vein. Wash the
prawns lightly and lay on a cloth to dry. Thread 6 prawns onto each
brochette, sprinkle with the chopped lemongrass and leave to macerate.
Bring the vegetable stock to the boil, add the saffron and infuse for 2
minutes. Pour over the cous cous stirring constantly. Place to one side
until the liquid is absorbed. Season well.
Lightly warm the coriander seeds by placing in a pan and heating on the
stove for a few minutes to release their natural oils. Crush them, then add
to the olive oil to infuse.
To finish the dish, pan fry the seasoned tiger prawn brochettes in olive
oil until crisp on the outside and just cooked inside. Place on the saffron
cous cous. Finish the dressing by warming (do not boil) the infused oil and
adding the diced tomatoes, lime and coriander. Season and pour onto and
around the brochettes.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Jesus: Amazing love”