SPICED PRAWNS & LEMONY ZUCCHINI SALAD

LOOKING FOR A FAST, HEALTHY DINNER RECIPE THAT PAIRS PERFECTLY WITH MATES AND BETTER BY HALF PINOT GRIGIO? GRAB YOUR BESTIE AND RECREATE THIS FRESH PRAWN SALAD, PERFECT FOR A FRIDAY NIGHT IN!

AUTHOR: SALLY O’NEIL

DIFFICULTY: MEDIUM

SERVES: 2

INGREDIENTS

  • 350g zoodles 
  • 80g sugar snap peas 
  • 100g Cherry tomatos, halved 
  • 1 lemon 
  • 25ml extra virgin olive oil 
  • 2 cloves garlic, grated or finely diced 
  • 1 small red chilli 
  • 20 raw, shelled prawns 
  • 1/2 tsp turmeric 
  • 1 radish, thinly sliced Micro sprouts to garnish

EQUIPMENT

METHOD

  1. Add the zoodles to a bowl with sugar snaps and cherry tomatoes. 
  2. Add a pinch of salt the the juice and zest from 1/2 lemon, then toss to coat and set aside. 
  3. Drizzle the oil into a shallow frying pan on a medium-high heat. 
  4. Add the garlic and chilli and fry for 30 seconds to flavour the oil, then add the turmeric. 
  5. Add the prawns and fry for 2 minutes on each side. 
  6. Squeeze the remaining half lemon juice into the dish, then remove from the heat. 
  7. Serve over salad between two bowls and garnish with micro sprouts and radish. 
  8. Top with freshly cooked prawn, season and serve immediately.

WINE MATCH

BETTER BY HALF

Pinot Grigio