Here are two healthy prawn recipes. Fruity, very light, easy to cook and a delight to enjoy.
The combination of prawns and tropical fruits adds amazing flavours to many Australian seafood recipes.
Lots of protein, vitamins, minerals and almost no bad fat (the saturated one), only the good omega-3 fat - what can be better than a prawn dish?
And when you add to the dish nutritious, high-fiber fruits you get a powerful recipe for health.
The fish and the fruits of the sea are essential ingredients in the Australian food culture. They are mouthwatering, help lower cholesterol and are good for heart and brains, just what the doctor orders.
This easy recipe combines the sour and sweet aroma of grapefruit with the buttery texture of avocado and nutty taste of rocket. Magic.
If you have a choice, go for the pink or ruby grapefruit as it has more vitamin A than the white variety.
Ingredients for 4 servings:
Boil the prawns for 5 minutes or till they turn to light red, then peel and devein them. You can peel them before boiling but I prefer to cook them in their shells as they retain their flavours better.
Cut each grapefruit in half horizontally, keep one half for juice and release the segments from all the other halves. The easy way to do this is by putting your knife right in the middle of each slice, leaving the membranes inside the flesh. You end up with segments that you can peel easily and discard all the membranes without wasting the juice.
Crush salt and peppercorns in a pestle, squeeze the juice from the half grapefruit, add the olive oil and vinegar, whisk well and set aside.
Slice the red onion.
When you are ready to serve, put the rocket leaves in a large bowl and top with the grapefruit, the onions, the prawns and the avocados peeled and sliced. Pour the dressing and give the salad a light toss. Sprinkle with chopped pecan nuts.
The persimmon is a delicious Asian fruit that looks like an orange tomato but tastes like a sweet plum and has the texture of jelly when it is very soft.
This recipe serves 4.
Cook the prawns, peel and devein. Peel the persimmons and the avocado and slice them.
Put the mixed salad leaves in a bowl, add all the ingredients and drizzle with olive oil and lemon juice. Season with pepper and sea salt and sprinkle with toasted almonds.
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