Food Friday: Prawns With Ginger and Chilli Spice Paste

Thank goodness it’s Friday! The whirlwind that is my life slows down ….just a little. I can look forward to some time playing in the kitchen, creating something yummy for my family to try. I’ve decided to feature one of my favorite recipes each Friday night, in preparation and inspiration for the long-awaited week-end. I also have an exciting guest post up my sleeve!!

At the beginning of summer, our meals change from the warming winter staples such as slow cooker casseroles, soups and oven roasted dishes to meals with a lighter fresher feel. Asian inspired flavors  are perfect for this time of year. It’s like a wake-up call for your taste buds to highlight that summer is here.

This simple quick, fresh spice paste gives a tasty zing and freshness, just the thing for summer. It’s perfect for  prawns, or white fish fillets. I love to add a variety of fresh colorful vegetables and herbs from the garden to make the perfect summer feast!

…..now all we need is for summer to actually get warmer than winter……

For the spice paste

2 tablespoons of  peeled and chopped fresh ginger,

4 cloves of garlic chopped,

1 tablespoon of ground turmeric,

½ small red chili pepper, de-seeded and chopped,

2-3 tablespoons of white vinegar.

• Place all ingredients in a food processor and blitz to form a paste

About 2 cups of fresh vegetables, julienne, or sliced thinly

(For example carrot, zucchini capsicum, asparagus, snow peas, snap peas),

1 red onion, sliced,

2 tomatoes chopped,

¼- ½  cup lite coconut cream,

Black pepper,

2 tablespoons of chopped fresh coriander,

Freshly round black pepper,

300 grams  fresh green prawns (or dices white fish fillets), shelled with tails still intact.

• Warm a little olive oil over a medium-high heat, add vegetables and onion and stir-fry until vegetables are just beginning to soften (about 5 minutes).
• Add spice paste and continue to stir-fry for 2 minutes.
• Add prawns and stir-fry until they just turn pink.
• Stir in tomatoes and cook until soft (about 2 minutes).
• Add coconut cream and cook for a further 5 minutes on low heat until the sauce thickens slightly and the and the prawns are tender.
• Stir though the coriander and season with black pepper.
• Serve on a bed of jasmine rice

Linking up with My Little Savages to help Mrs Savage get her cooking mojo back!!