perfect for sharing
These juicy prawns are fried in garlic, chilli and lime zest, packing them full of flavour. Dip them into creamy korma aioli and enjoy them as a tasty starter or sharing dish.
Allergens
Utensils
Tags
Aioli
1 sachet(s)
Almonds
20 grams
Korma Curry Paste
1 sachet(s)
Lime
1 unit(s)
Garlic
2 unit(s)
Chilli
1 unit(s)
Prawns
160 grams
Honey
2 sachet(s)
Oil
to taste
Salt
to taste
Pepper
to taste
- Place a pan over medium heat (no oil).
- Once hot, dry-fry the almonds, stirring regularly, until lightly toasted, 3-4 mins. Remove from the pan and set aside.
- In a small bowl, stir together the aioli, honey, half the almonds and the korma curry paste.
- Zest and quarter the lime. Peel and grate the garlic (or use a garlic press).
- Halve the chilli lengthways, deseed, then finely chop.
- Return the pan to medium-high heat with a drizzle of oil.
- Once hot, add the prawns. Season with salt and pepper and fry for 4-5 mins. IMPORTANT: Wash hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.
- Next, add the garlic and chilli (add less if you don't like spice), fry for an additional 1 min, then remove the pan from the heat.
- Stir through your lime zest.
- Spoon the korma aioli into the bottom of your serving bowl.
- Top with your cooked prawns and sprinkle over the remaining toasted almonds.
- Serve with lime wedges for squeezing over.
1706
kJ
Energy (kJ)
408
kcal
Energy (kcal)
31
g
Fat
3.1
g
of which saturates
18
g
Carbohydrate
10.4
g
of which sugars
3
g
Dietary Fiber
15.5
g
Protein
0
mg
Cholesterol
2.36
g
Salt
with avocado and cucumber | serves 2
