Prawn-stuffed peppadews

  • Preparation Time20 mins
  • Cooking Time10 mins
  • Serves4
  • DifficultyEasy
95ml extra-virgin olive oil
50g diced onions
2 tbsp diced garlic
300g prawns (21/25 count), cleaned and diced
30ml white wine
1 tbsp lemon juice
12g butter
2 tbsp freshly chopped Italian parsley leaves
150g mild peppadews (20 to 25 pieces)

For the cabbage

45ml rice wine vinegar
30ml mirin or white wine
1) Add 30ml of the olive oil to a medium frying pan and sweat the onions and garlic. Add the chopped prawns, saute until they turn pink, then deglaze the pan with the white wine and lemon juice.

2) Add the butter to the pan, let it melt and then allow the mixture to cool to the touch. Toss in the parsley. Stuff the peppadews with the cool prawn mixture.

3) Mix the rice wine vinegar, remaining oil, mirin, soy sauce, spring onions and cabbage and place on a serving dish. Place the peppadews on the cabbage mixture for service.

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