[et_pb_section admin_label=”section”][et_pb_row admin_label=”Row”][et_pb_column type=”2_3″][et_pb_text admin_label=”Text” background_layout=”light” text_orientation=”left” use_border_color=”off” border_color=”#ffffff” border_style=”solid” saved_tabs=”all”]
Ingredients:
2 cloves garlic-crushed Small pieces fresh ginger-grated
100g butter Bottle of sweet chili sauce
32 king prawns in their shell 2 lemon wedges
Olive Oil Handful of cilantro, roughly chopped
Pinch smoked paprika
[/et_pb_text][et_pb_text admin_label=”Text” background_layout=”light” text_orientation=”left” use_border_color=”off” border_color=”#ffffff” border_style=”solid”]
Method:
1. Preheat a frying pan. Combine the garlic with butter.
2. Put the king prawns into the hot pan along with the garlic butter and a drizzle of olive oil. Cook for 1 minute.
3. Add the smoked paprika and grated ginger, and cook for 2 minutes, the pan, in the sweet chili sauce and the juice of 1 lemon. Continue cooking until the prawns are opaque and have cooked through.
4. Arrange the sticky king prawns in a large serving bowl and brush with a sprinkle of cilantro and lemon wedges. Drizzle within the pan juices then serve immediately with crusty bread and a green salad.
From the Hive Beach Cafe Family Cookbook
[/et_pb_text][/et_pb_column][et_pb_column type=”1_3″][et_pb_image admin_label=”Image” src=”http://tamzincochrane.com/wp-content/uploads/2016/03/Seafoodchowder1.jpeg” show_in_lightbox=”off” url_new_window=”off” use_overlay=”off” animation=”left” sticky=”off” align=”left” force_fullwidth=”off” always_center_on_mobile=”on” use_border_color=”off” border_color=”#ffffff” border_style=”solid”] [/et_pb_image][/et_pb_column][/et_pb_row][et_pb_row admin_label=”Row”][et_pb_column type=”1_2″][/et_pb_column][et_pb_column type=”1_2″][/et_pb_column][/et_pb_row][/et_pb_section]
