A HOT START TO VALENTINE’S DAY
On Friday we celebrate Valentine’s Day and whether you love the idea or can’t stand all the pink drama, you can do something special for dinner with this starter of Chilli Prawns with a lemon butter sauce.
Ingredients:
Prawns, peeled with tails intact
Olive oil
Cajun spice
Salt
Chilli, finely sliced
Coriander leaves
Lemon butter sauce:
Lemon juice
Lemon zest
Butter
Method:
Heat the olive oil in a frying pan over medium-high heat. Add the prawns to the pan and fry for a minute, lightly season with a Cajun spice mix and salt. Cook until prawns are just cooked through. Add the finely sliced chilli and toss to combine.
In a saucepan heat lemon juice and zest over medium heat. Remove from the heat and whisk in blocks of butter to create a sauce.
Serve prawns with a lemon butter dipping sauce, fresh coriander leaves and a beautifully chilled glass of Leopard’s Leap Sauvignon Blanc.
On Friday we celebrate Valentine’s Day and whether you love the idea or can’t stand all the pink drama, you can do something special for dinner with this starter of Chilli Prawns with a lemon butter sauce.
Ingredients:
Prawns, peeled with tails intact
Olive oil
Cajun spice
Salt
Chilli, finely sliced
Coriander leaves
Lemon butter sauce:
Lemon juice
Lemon zest
Butter
Method:
Heat the olive oil in a frying pan over medium-high heat. Add the prawns to the pan and fry for a minute, lightly season with a Cajun spice mix and salt. Cook until prawns are just cooked through. Add the finely sliced chilli and toss to combine.
In a saucepan heat lemon juice and zest over medium heat. Remove from the heat and whisk in blocks of butter to create a sauce.
Serve prawns with a lemon butter dipping sauce, fresh coriander leaves and a beautifully chilled glass of Leopard’s Leap Sauvignon Blanc.
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