Chilli and garlic prawns with parsley dressing
2 clove(s), crushed
Fresh red chilli
2 whole, seeded, chopped
Fresh lemon rind
2 tsp, grated
800 g, peeled, deveined, tails intact
Fresh flat-leaf parsley
⅔ cup(s), leaves
1 medium, thinly sliced
400 g, grape, halved
200 g, sliced
Canned chickpeas, rinsed and drained
2 400g can
1 x 3 second spray(s)
- Combine the garlic, chilli, lemon rind, 1 tablespoon of oil and half the lemon juice in a shallow glass or ceramic dish. add the prawns and turn to coat. cover and place in the fridge for 30 minutes to marinate.
- Place the parsley and the remaining oil and lemonjuice in a food processor and process until smooth,adding a little water if necessary. season withsalt and pepper.
- Lightly spray a non-stick frying pan with oil. Heat over high heat. Cook the prawn mixture, in 2 batches, for 2-3 minutes or until golden. Transfer to a plate and cover to keep warm.
- Return the pan to medium-high heat. Cook the onion, stirring, for 3-4 minutes or until golden. Add the tomato and beans and cook for 3-4 minutes or until the beans are almost tender. Add the chickpeas and prawns. Cook for 1-2 minutes or until heated through. Serve drizzled with the parsley dressing.