Ahh seafood, a luxury for a student like myself. How is
it that something so simple can brighten up my day in an instant? When I
scurried into Harbour Fish yesterday, I was shocked to see a whole bag of
crumbed prawns for five dollars. Lucky me.
Prawns. Crumbed prawns. What do people have with prawns?
Being such a luxury, I had never cooked them before and rarely get the
opportunity to eat them. So I searched high and low in my fridge and decided to
use what I had. A few desperate vegetables and a lemon. It was going to be one
of those experimental meals. I quickly ran to warn my boyfriend of the
potential failure that was ahead, and then started chopping like crazy.
This is often the way my kitchen works. I have learnt to
be economical and use up as much as I can whenever I cook. People often ask me
how I can afford to cook so many meals that often have expensive ingredients
such as prawns, when I am a student. My answer? Honestly I am still learning
but I guess I'll start by saying, don’t go to the supermarket with a strict
list, buy what is in season and what's on special, and then come up with your meals. Use leftovers, create recipes, and always keep your spice rack full! You
might have the odd disaster, but it is all a learning experience. And sometimes
you might just have a wonderful outcome, like I did last night.
A simple cauliflower, broccoli, calvo nerco (kale), and
date salad with pre-crumbed prawns. Obviously you can opt to crumb your own
prawns or even keep them fresh, but like I said, I bought what was on special at the fish store. With a touch of seasoning and some lemon juice, this dish
was divine.
Serves two
Ingredients
1 small head cauliflower
1 small head broccoli
Handful of calvo nero (dark kale)
Moroccan seasoning (season to taste)
Salt and pepper
Garlic
1/2 cup dates
Rice bran oil for frying
1 lemon (zest and juice)
16 prawns (crumbed or fresh)
Grate the broccoli and cauliflower, and finely chop the calvo nero and dates. Fry the calvo nero in the oil until softened. Add the cauliflower, broccoli, dates, Moroccan seasoning, garlic, and lemon juice. Fry together over a medium heat for 10-15 minutes, stirring occasionally.
In the mean time you can either bake or fry the prawns. To bake the prawns, drizzled them in a touch of oil and lemon juice and then bake at 200°C for 10 minutes or until nice and crispy. To fry the prawns, heat some oil in a pan and fry the prawns for a few minutes on each side or until nice and crispy.
Grate the broccoli and cauliflower, and finely chop the calvo nero and dates. Fry the calvo nero in the oil until softened. Add the cauliflower, broccoli, dates, Moroccan seasoning, garlic, and lemon juice. Fry together over a medium heat for 10-15 minutes, stirring occasionally.
In the mean time you can either bake or fry the prawns. To bake the prawns, drizzled them in a touch of oil and lemon juice and then bake at 200°C for 10 minutes or until nice and crispy. To fry the prawns, heat some oil in a pan and fry the prawns for a few minutes on each side or until nice and crispy.
Serve up your veggie salad, place the prawns on top and drizzle with a bit of lemon juice.
This is such a fast and easy meal, enjoy!
-Sophea
No comments:
Post a Comment