Recipes Made Simple JAN .pdf
Original filename: Recipes_Made_Simple_JAN.pdf
This PDF 1.4 document has been generated by Adobe InDesign CS4 (6.0.6) / Adobe PDF Library 9.0, and has been sent on pdf-archive.com on 12/10/2016 at 16:33, from IP address 76.77.x.x.
The current document download page has been viewed 254 times.
File size: 318 KB (1 page).
Privacy: public file
Download original PDF file
Recipes_Made_Simple_JAN.pdf (PDF, 318 KB)
Share on social networks
Link to this file download page
Frie d Garlic Pr awns
Prep time: 15 minutes
Cannot be frozen
fresh king prawns, peeled,
tails intact, deveined
• 1 large clove garlic
• 1 small knob fresh ginger
• 1 lemon
• 1/2 large red chili
inse the prawns under cold running water. Pat dry with paper
towels or a clean dish towel.
eel the garlic clove and thinly slice. Cut two slices from the
ginger and pare a strip of zest from the lemon using a vegetable
ut the lemon in half and juice half. Slice the chili into pieces.
eat 2 tablespoons olive oil in a saucepan set over medium heat.
Add the garlic, ginger, lemon zest, and chili, frying gently for 3–4
minutes until the garlic and ginger are lightly colored. Stir in 1–2
tablespoons lemon juice to taste and set aside.
• kosher salt
eanwhile, heat the remaining 2 tablespoons oil in a large sauté
pan over moderate heat until hot. Add the prawns to the hot oil
and fry for about 2 minutes until pink underneath.
hite baguette, sliced, to
urn over using tongs and season with kosher salt. Fry 1–2
minutes more until uniformly pink all over.
• 4 Tbsps. olive oil
ift the prawns into a serving dish and spoon over the prepared
sauce. Serve with lemon wedges and slices of baguette if desired.
Makes 4 servings.
Link to this page
Use the permanent link to the download page to share your document on Facebook, Twitter, LinkedIn, or directly with a contact by e-Mail, Messenger, Whatsapp, Line..
Use the short link to share your document on Twitter or by text message (SMS)
Copy the following HTML code to share your document on a Website or Blog