Friday, 30 May 2014

Chilli Vaione Prawns



On a tropical day  when the wind is warm and the rain is heavy, add this warm entrée/small main to your menu. Sip on a small glass of neat Vaione Premium South Pacific Gin to compliment the flavours and keep the warmth.


2 cups small cooked prawns, all headed and tailed, except 4 which are tailed only

1 clove garlic, peeled and finely chopped

1 Tablespoon olive oil

1 small sprig parsley, roughly chopped

¾ teaspoon finely diced hot red chillies, add extra or less to suit your taste

3 Tablespoons Vaione Premium South Pacific Gin

Plus extra 1 Tablespoon Vaione Premium South Pacific Gin

½ teaspoon sugar

Salt and pepper, taste

2 Tablespoons lemon juice      

½ small tomato, finely chopped

Salad greens, enough for four small dishes

1 small avocado, mashed

2 large pinches of paprika

Salt and pepper, to taste

Squeeze of lemon

  1. Put all of the ingredients from the prawns to the lemon juice, into a small bowl. Stir to mix and put aside in the fridge for 15 minutes.
  2. Place the salad greens into four small to medium sized serving dishes
  3. Spoon the avocado, paprika and squeeze of lemon into a small bowl and mash. Season to taste.
  4. Put avocado mixture evenly into each dish.
  5. Put the prawns and marinade into a small pot, then heat over low to warm the prawns right through.
  6. Place the prawns evenly into each dish, arranging the one tailed prawn on the top as decoration.
  7. To the cooked juice of prawns add the extra Tablespoon of Vaione Premium South Pacific Gin.
  8. Pour the juice over the prawns, serve immediately.
On a tropical day  when the wind is warm and the rain is heavy, add this warm entrée/small main to your menu. Sip on a small glass of neat Vaione Premium South Pacific Gin to compliment the flavours and keep the warmth.



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