Artichoke puree with crispy prawns and lime

This recipe would also work well with aubergine.

  • Preparation Time20 mins
  • Cooking Time6 mins
  • Serves4
  • DifficultyEasy
2 large egg whites
40g cornmeal or crispy breadcrumbs
2 tsp salt-free lemon and herb seasoning
1/2 tsp salt
450g large or jumbo prawns, peeled and deveined
1 tbsp olive oil
2 (170g) jars marinated artichoke hearts, drained, reserving 1 tbsp oil from jar
130g tinned white beans, drained
65g sour cream
5g freshly chopped parsley leaves
1 lime, juiced
1) Place the egg whites in a shallow dish. In a separate shallow dish, combine the cornmeal, herb seasoning and salt. Add the prawns to the egg whites and turn to coat. Add to cornmeal mixture and turn to coat.

2) Heat oil in a large skillet over medium-high heat. Add the prawns and cook 2 to 3 minutes per side, until opaque in the middle and bright pink on the outside.

3) Meanwhile, in a food processor, combine the artichoke hearts with 1 tbsp of oil from the jar, the white beans and sour cream. Process until smooth. Fold in the parsley.

4) Serve most of the prawns over the artichoke puree (reserve 8 prawns for another meal). Squeeze lime juice over prawns and serve on the side.

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