This month Dion brings to life his own creation of Australian fusion cooking. The dish is Chilli Prawns with Lime and Quinoa.
Ingredients for today’s recipe:
Chilli Prawns with Lime & Quinoa
500g green prawns (peeled, tail on)
1 punnet cherry tomatoes
4 x baby capsicum
250g fresh butter beans
400g diced tomatoes
1 small bunch parsley
2 cloves garlic
2 birds eye chillies
Salt & pepper
2 x cups white quinoa
Use a large pot, add the quinoa and cover with approx 1ltr water, salt & pepper. Add to the stove top on high heat and cook for approx 15mins, or until the grains are clear and soft. Drain any excess liquid off and Set aside with a lid on.
peel the prawns, leave the tail on for some extra visual appreciation.
Peel and finely slice 1 brown onion, the garlic cloves and set aside together in a small bowl.
Cut the cherry tomatoes in half. Cut the small capsicums into 1/4’s and remove the green stalk and seeds. Finely chop the chilli and upto to you if you want to keep the seeds for the extra heat. Take a large frypan with a lid and place on the stove top to moderately heat.
Add a generous splash of olive oil to the pan, allow to heat and then add the sliced onions and garlic. Cook for approx 5mins, then add the chopped tomatoes, capsicum and chilli. Add the tin of crushed tomatoes and allow to simmer. Season the sauce with salt and pepper.
Once you’re happy with the sauce flavour, add the prawns to the top of the sauce mix and cover with the lid for approx 4mins. This helps to steam the prawns at the same time.
Turn the prawns over in the sauce and continue with lid on for another 4mins and they will be cooked through.
Add the chopped parsley and gold through the sauce mix.
Place the cooked quinoa across the bottom of a large serving platter. Spoon the prawns and sauce mix over the top of the quinoa and garnish with lime quarters.
Music Credit - Mexicana En Lele - The Gang