Chill-lime Prawns
I make no (fish) bones about my love for fish, and some seafood. In our home Head Chef and our boys tend to avoid seafood like the plague and Head Chef will occasionally bribe me to cook a fresh fish curry or batter him salmon – which is actually scandalous, and a desecration of an amazing protein that in my opinion should be simply cooked to bring out it’s flavours Well imagine my surprise recently when Son 1 asked me to cook him prawns – I did a bit of a double take but indulged him much to my own delight. Since that meal, he’s begged me to make it again and again. Today I gave in and advised him that I would only consider making it if he allowed me to add in chilli, and he willingly agreed!
Armed with 400g of cleaned prawns with the shells on, I used the similar ingredients that I used in my Chilli Lime Chicken recipe and marinated the prawns in the spicy and tangy marinade, flash fried in olive oil and fresh garlic until they turned pink (although Son1 would have preferred butter). I served these with baked aubergine / brinjal wedges, a salad, and chilli-infused Paleo Mayonnaise
