Moroccan Summer Prawn Slaw

 

Moroccan coconut dressing

    • 1 cup coconut cream (Kara)
    • 3 tbsp Simon Gault Home Cuisine Moroccan seasoning
    • 1 tbsp fish sauce
    • 1/4 tsp fresh chilli, chopped
    • 1 1/2 tbsp fresh lime juice
    • Zest of 1/2 orange

Combine all ingredients together in a bowl. Refrigerate until ready to serve with your slaw or simply have as a tasty dip.

Prawns

    • 12 prawn cutlets
    • 3 tbsp Simon Gault Home Cuisine Moroccan seasoning
    • 1 tbsp olive oil. 

Preheat your BBQ or frypan to medium high heat. In a bowl place the prawn cutlets and Simon Gault Home Cuisine Moroccan seasoning and mix well.

On a BBQ or heated frypan pour the olive oil. When the oil has come to a shimmer then place the prawns on top and cook for 90 seconds on each side. Remove from the heat and serve as is or add to your slaw and toss through.

Slaw 

    • 3 tbsp goji berries
    • 2 tbsp lime juice
    • 3 cups white cabbage, finely sliced
    • 1 cup red cabbage, finely sliced

Soak the goji berries in the lime juice for 20 minutes to soften. 

Into a mixing bowl add the two cabbages. Remove the lime juice from your soaking goji berries then add to the cabbage. Add the cooked prawns, some Moroccan Coconut Dressing and mix well. Transfer to a serving bowl and serve.

 

 

 

Read 2976 times Last modified on Friday, 13 November 2015 01:40