Chilli and garlic prawns with sea purslane

Chilli and garlic prawns with sea purslane

SERVES – 4
Time -HANDS-ON TIME 20 MIN

A simple starter recipe of fried prawns cooked with garlic, chilli, lemon and white wine. Best served with sourdough bread and a glass of sauvignon blanc.

NUTRITION: PER SERVING
CALORIES – 263KCALS
FAT – 10.2G (1.6G SATURATED)
PROTEIN – 36.5G
CARBOHYDRATES – 1G (0.7G SUGARS)
FIBRE – 1.6G
SALT – 1.2G

 

Ingredients

100g wild sea purslane, available from Abel & Cole
2 good glugs extra-virgin olive oil
3 garlic cloves, unpeeled, bashed with a rolling pin
1 tsp chilli flakes
800g large sustainable raw shell-on tiger or king prawns
Grated zest and juice 1 lemon, plus wedges to serve
100ml good quality dry white wine
Fresh baguette or sourdough to serve

 

Method

1. Pull the purslane leaves from the stalks; discard the woody stalks.

2. Heat the oil in a wide frying pan and add the garlic, chilli and sea purslane. Fry for 1 minute, then add the prawns. Cook for 2 minutes on each side until bright pink, then add the lemon zest, juice and white wine. Turn up the heat and simmer briskly for 3 minutes. Don’t cook off all the wine, as the acidity is key to this dish.

3. Remove from the heat and serve straight from the pan with hunks of fresh crusty baguette or sourdough.

 

delicious. tips
Chill a crisp, unoaked, modern Spanish white for this, such as a verdejo or sauvignon blanc from the Rueda region.

Chilli and garlic prawns with sea purslane
Print Recipe
Servings
4
Cook Time
20 min
Servings
4
Cook Time
20 min
Chilli and garlic prawns with sea purslane
Print Recipe
Servings
4
Cook Time
20 min
Servings
4
Cook Time
20 min
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Sampalok Candy (Tamarind Candy) Recipe!

Sampalok Candy (Tamarind Candy) Recipe!

Tamarind or Sampalok in Filipino dialect is widely used ingredient in South East Asian countries like Malaysia, Thailand, Singapore and including Philippines.  Mostly used for making soups and sauces. The sweet, sour and fruity taste gives a unique flavor in dishes like for example our famous Filipino signature dish “Sinigang”. This ingredient can also be used in drinks and sweets like.

This recipe is simple and very easy to prepare. It’s a simple concoction of tamarind and sugar rolled into balls. Today, I will give me my version of Sampalok Candy (Tamarind Candy) Recipe. Enjoy!

 

Ingredients:

1 cup tamarind pulp

400g sweet potato, boiled

1-2 tbsp. chilli flakes (optional)

3 cups sugar

2 cups water

1/4 tsp. salt or salt to taste

 

Directions:

Mix all ingredients together in a pan over medium heat except salt and cook until the mixture becomes thick and can hold its shape when formed into balls.

Set aside for a while to cool down the mixture.

In a plate, mix sugar and a little bit of salt.

And form the mixture into small balls and roll it into the sugar salt mixture.

Serve,

Share and Enjoy!

 

Sampalok Candy (Tamarind Candy) Recipe!
Print Recipe
Sampalok Candy (Tamarind Candy) Recipe!
Print Recipe
Ingredients
Servings:
Instructions
  1. Mix all ingredients together in a pan over medium heat except salt and cook until the mixture becomes thick and can hold its shape when formed into balls.
  2. Set aside for a while to cool down the mixture.
  3. In a plate, mix sugar and a little bit of salt.
  4. And form the mixture into small balls and roll it into the sugar salt mixture.
  5. Serve,
  6. Share and Enjoy!
Share this Recipe
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