So, after the great flood, it’s fair to say that the diet that hubby and I had been following had fallen to the wayside.
Given that we spent a whole week flitting between hotels and serviced apartments while our flat was getting sorted, preparing healthy and salt-free meals became less of a priority.
So while we didn’t go all out and abuse the situation, we did sneak in one takeaway. However, feeling the guilt, I decided to cook something a little more Kenzai-friendly, and even surprised myself with the lack of carbs.
For dinner, I made the bad boy above… prawn and chilli salad with avocado. I mean, just admire the greenery. The salad was super easy to prepare, and actually gave me some inspiration by showing a better way to cook prawns. Poaching raw prawns with their shell on left the flesh tender and juicy, while keeping some of it’s body. Plus the marinade is one of the best I’ve tried.
So here’s what’s involved.
Ingredients for garlic prawn, avocado and spinach salad:
To serve two:
8-10 raw king prawns
2 clove garlic, crushed
Juice and rind of 1 lime
2 dry birds-eye chillies
1tsp sesame oil
1 tsp soy sauce
Black pepper to taste
1 medium ripe avocado
Poach the prawns in their shells for 10-12 minutes. Peel then clean the prawns, removing the head, tail and any pooh bits.
Put the prawns in a marinade of the lime, garlic, black pepper, sesame oil, and soy sauce.
Leave in the fridge for at least an hour to allow the flavours to blend together.
Take the prawns out of the marinade and leave aside.
Pour the marinade over the bed of leaves.
Add the prawns, and finally dress with the chopped avocado.
You’re left with a juicy, flavoursome and filling salad. The prawn marinade also has multiple uses. It works well stirred into cold noodles or even alone as a finger snack. Once you go marinade, you’ll never want to fry your prawns again.