Sweet Chilli Prawns
The relish makes this dish so fast and easy – everything is almost done by the time you open the jar! If you are cooking for a crowd that are more conservative try the Tomato Relish, or for a bit more heat the Sweet Chilli Relish, or Hot Chilli Relish for the enthusiasts! If you love coriander, add a little finely chopped coriander to the dipping sauce.
2 Tbsp butter 2 Tbsp oil 2-3 cloves garlic, chopped (optional) 1kg of frozen king prawns, peeled and deveined, tails in tact 1/2 pot Anathoth Farm Sweet Chilli Relish salt, to taste ¼ cup chopped parsley crusty gluten free bread, to serve lemon wedges, to serve
SWEET CHILLI MAYO
Heat butter and oil gently, then add garlic. Add the prawns in batches until they are just pink as they continue to cook after they are removed from the heat. Return all the prawns to the pan and add relish. Cook stirring for 1-2 minutes and then check seasoning. You may need to add a little salt. Place in a serving bowl with parsley and lemon wedges and place the dipping sauce to one side. To make the dipping sauce: Mix mayonnaise and relish in a small bowl. Stir well. A squeeze of fresh lemon adds great acidity and fresh flavour to the mix. BACK TO RECIPES