Prawns With Chilli Mayo Pistachio Dukkah Food

PRAWNS WITH CHILLI MAYO & PISTACHIO DUKKAH

Steps:

• Preheat oven to 350°F.
• Place the pistachios on a baking tray, and bake for 5 minutes or until lightly toasted. Place in a clean tea towel and rub to remove the skins. Set aside to cool.
• Mix the sesame seeds, coriander seeds and cumin seeds in a frying pan and heat over medium heat for 3 minutes or until aromatic. Remove from heat and set allow to cool.
• Pulse pistachios and sesame seeds mixture in the bowl of a food processor until coarsely chopped. Taste and season with salt and pepper.
• To make the chilli mayo, combine the mayonnaise, lime juice and chilli in a small bowl.
• Arrange the prawns on a serving platter. Serve with the chilli mayo, dukkah and lime wedges.

CHILLI PRAWNS

Steps:

• Combine the tomato sauce with the sherry and sugar. Heat the oil in a wok over medium heat, add the chilli, garlic and ginger. Stir in the shallots and tomato mixture. Simmer fo 2-3 minutes, stirring occasionally. Add the prawns and simmer until just cooked.
• Serve on a bed of spaghetti, garnished with chopped parsley.

GRILLED LEMON CHICKEN WRAP WITH CHILLI MAYONNAISE

Steps:

• You will need flat metal skewers, or if using wooden skewers then soak them in water for atleast 20 minutes to stop them from burning.
• Cut each breast lengthwise into 3 strips.
• Combine garlic, cinnamon, allspice, pepper, oil, lemon juice and yoghurt in a bowl.
• Add in the chicken strips and toss to coat evenly.
• Cover and refrigerate for 30 minutes (you may marinate the chicken for upto 3 hours in advance).
• Pre-heat indoor grill to medium-hot, or for outdoor grills, medium-hot coals.
• Thread 2-3 chicken strips onto each skewer.
• Grill turning every 2 minutes and basting with any remaining marinade until cooked through, for about 10 minutes.
• Warm the breads through for about 30 seconds on each side.
• To make the chilli mayonnaise, whisk chilli, coirander and lime juice into mayonnaise.
• Split open and separate each warmed pita into 2 halves.
• Slide the chicken pieces on each pita halves and top with lettuce, tomatoes and radishes and spoon over the chilli mayo.
• Add salt and pepper, roll up and serve hot.

PRAWNS & RADISHES WITH CHILLI MAYO DIP

Steps:

• In a small bowl, mix the dip ingredients. Scrape into 2 small dipping bowls and place on 2 small plates with the prawns and radishes.

BUTTERY CHILLI PRAWNS

Steps:

• Melt the butter and oil together in a frying pan. Add the garlic, chilli and paprika, then fry for 1-2 mins until starting to turn golden. Turn up the heat, throw in the prawns and fry for a few mins, stirring, until all the prawns turn pink. Take off the heat, season and stir in the lemon juice and parsley.
• Add some lemon slices to a finger bowl of warm water, grab a bowl for the shells, then dig straight in with your fingers and hunks of crusty bread.