These chopped seasoned prawns nestled within sweet Romano peppers are a wholesome choice that doesn't compromise on flavour. Ideal when paired with a refreshing salad, fluffy rice, or comforting noodles – enjoy the perfect balance of healthy eating and indulgence in every bite!
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Cooking time: 30 mins
Serves: 2
Equipment
Knife
Chopping board
Food processor
Grill
Ingredients
12 large tiger prawns (300g), peeled and deveined
2 red peppers, halved and deseeded
3 garlic cloves, roughly chopped
2 shallots, roughly chopped
3 spring onions, roughly chopped
4 dill stems, roughly chopped
1 tsp crushed black pepper
2 pinches of salt
2 tsp sugar
1 tsp fish sauce
1 tbsp sesame oil
1 tsp corn flour (or 2 if you prefer a firmer texture)
1 tsp chilli powder
Method
- Pre-heat the grill to level 3. Then, place all ingredients in a food processor and blitz until fine.
- Fill the halved peppers with the prawn mixture and grill for 10-12 minutes.
- Once grilled, drizzle with either store-bought chili oil or my homemade Vietnamese chilli oil from December's recipe.
- Enjoy the delightful and healthy combination of flavours!
