Fish Spice, Lemon & Black Pepper Seasoning, Peri-Peri Coat & Cook Sauce
You will need
1 kg tiger prawns in their shells with heads on
Ina Paarman’s Fish Spice
1 t (5 ml) Ina Paarman’s Lemon & Black Pepper Seasoning
1 T (15 ml) cornflour
400 g chicken mini fillets or 4 chicken breasts cut into strips
¼ cup (60 ml) olive or canola oil
1 x 200 ml Ina Paarman’s Peri-Peri Coat & Cook Sauce
1 cup (250 ml) coconut cream or fresh cream
4 cloves of garlic, finely sliced and then chopped
¼ cup (60 ml) chopped parsley
grated rind of one lemon
Method
Defrost the prawns in lukewarm tap water. Slash open along the backs, remove the black vein that runs along the back. Spread each prawn open and spear flat with a toothpick. Pack prepared prawns out on a platter and season the meaty side lightly with Fish Spice.
Add oil to the wok or pan. Swipe the meaty side of the prawns through the oil and lay the prawns meaty side down on the sides of the wok. Cook until nicely browned and then turn. Do not overcook. Remove the prawns, keep on one side, no need to cover or keep warm.
Shake the chicken fillets in a plastic bag in a mixture of Lemon & Black Pepper Seasoning and cornflour.
Lightly brown the strips of chicken in exactly the same way as the prawns. Be careful not to overcook.
Add the Peri-Peri Sauce and coconut cream to the chicken in the wok, bring to the boil, add the prawns and just heat through.
Mix the garlic, parsley and lemon rind and sprinkle over the dish.
Serve straight away with a large bowl of savoury rice and a green salad.
Savoury Rice
One cup of raw rice will yield three cups of cooked rice, add one tablespoon of our Chicken Flavour Stock Powder when boiling the rice.
Sauté 1 chopped onion and 1 diced red bell pepper in 2 T (30 ml) olive oil. Add 2 t (10 ml) of Cajun Spice, 1 cup (250 ml) of frozen peas and 3 cups (750 ml) of rice cooked in Ina’s chicken stock. Warm through and serve.
