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HOW TO Quick mid-week dinners: Hot garlic prawns with chilli lime yoghurt dressing


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Hot garlic prawns with chilli lime yoghurt dressing

Hot garlic prawns with chilli lime yoghurt dressing

Hot garlic prawns with chilli lime yoghurt dressing

INGREDIENTS

SERVES 4

  • A small bunch of fresh coriander, chopped
  • ½ red chilli, deseeded and finely chopped
  • 2 garlic cloves, finely sliced
  • 1cm fresh ginger, grated
  • 2 limes, zest and juice
  • 2 tbsp mayonnaise
  • 100ml natural yoghurt
  • 500g peeled raw king prawns
  • 3 tbsp olive oil

Method

  1. Place half of the coriander in a food processor; add the chilli, garlic, ginger, lime zest and juice with the mayonnaise and yoghurt. Pulse for 10 seconds or until nearly smooth.
  2. Divide the mixture into two bowls. Add the prawns to the first bowl to marinate for at least 5 minutes; keep the second bowl aside for later use.
  3. Over medium-high heat, drizzle some oil in a large frying pan or wok, then add the prawns and sauté, shaking the pan, for 1-2 minutes until the prawns start to turn opaque and pink.
  4. Pour some of the remaining coriander and yoghurt mixture into the pan and cook for a further 30-45 seconds. Remove from the heat and serve immediately with some extra lime wedges and a drizzle of the leftover sauce. Sprinkle the rest of the coriander on top of the dish before serving.

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