Sizzling prawns with Rainbow salad
Ingredients: Prawns, Rosemary sprigs, Garlic cloves, Smoked paprika, Saffron · 30 min cook time · 572kcal · ~₩29,500
Ingredients
6개 Prawns, 2개 Rosemary sprigs, 2개 Garlic cloves, 1tsp Smoked paprika, 1pinch Saffron, 1swig Water, 1Tbsp Extra virgin olive oil, 1개 Orange, 100g Whole wheat couscous, 1개 Peppers, 1개 Courgettes, 3개 Asparagus, 1개 Chilies, 1개 Lemon, 10g Fresh mint, 50g Mild cooling yogurt, 0.25개 Pomegranate
Instructions
1. Prepare the prawn marinade: Bash up two sprigs of rosemary to release flavor. Add two cloves of garlic, one teaspoon of smoked paprika, and a pinch of saffron. Add a small swig of water to infuse the saffron, creating a 'bonkers tea'. Drizzle in one tablespoon of extra virgin olive oil. Mix well to form the marinade.
2. Prepare the prawns: Take six prawns and devein them. Use cooking scissors to cut down the back, open the area, and pull out the vein. This also helps them cook quicker and splay open like a butterfly.
3. Marinate the prawns and oranges: Add the deveined prawns to the marinade. Slice one orange and add the slices to the marinade. Toss everything together to ensure the prawns and oranges are well coated. Let them marinate.
4. Prepare the couscous: While the prawns marinate, pour boiling water over whole wheat couscous. Cover and set aside for 10 minutes to fluff up.
5. Prepare the vegetables: Chop peppers, courgettes, and asparagus. Add one or two chilies, depending on desired heat level. These vegetables will add nutrients and fiber.
6. Make the couscous dressing: Squeeze the juice of one orange and one lemon over the fluffed couscous. Add some finely chopped mint and mix it up. This creates a simple, clean, fat-free dressing.
7. Cook the prawns and oranges: Heat a pan and add the marinated prawns and orange slices, ensuring all the juice from the marinade goes into the pan. Cook until the prawns change color and butterfly out. Toss everything around to ensure full contact with the pan and even cooking. The orange slices will caramelize and become fragrant.
8. Plate the dish: Serve the whole wheat couscous as a base. Arrange the cooked prawns and caramelized orange slices on top. Drizzle any remaining caramelized juice from the pan over the prawns.
9. Garnish and finish: Top with dollops of mild cooling yogurt, a sprinkling of fresh mint leaves, and juicy jewels of pomegranate. Celebrate the mess as you sprinkle the pomegranate from a height.
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