CHILLI GARLIC MASALA PRAWNS WITH COUSCOUS SALAD

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CHILLI GARLIC MASALA PRAWNS WITH COUSCOUS SALAD

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Ingredients

Adjust Servings:
Prawns
40 large green Australian prawns deveined and tails left on
2 tablespoons Bitton chilli garlic masala or chilli and garlic finely chopped
2 tablespoons Olive Oil
Sea Salt to taste
Salad
50 grams cous cous
100 millilitres Water
Sea Salt to taste
1 tablespoon Olive Oil
1 large tomato
1 red onion finely chopped
1 mango peeled and diced
1 bunch coriander
1 lemon
lemon wedges
to garnish baby herbs
  • Serves 4
  • Medium

Ingredients

  • Prawns

  • Salad

Directions

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‘Masala’ is a term used in South Asian cuisines to describe a mixture of spices used to flavour a dish. This dish usesa garlic-based masala that echoes my wife Sohani’s Indian heritage. The taste combination of the garlic and chilli, juicy mango and a flavour blast of fresh herbs will put the sizzle in any summer entertaining you might be planning.

  1. Place the prawns into a large ceramic bowl and add the Bitton Chilli Garlic Masala or fresh chilli and garlic, olive oil and sea salt.
  2. Mix well to coat them prawns.
  3. Cover the bowl and place in the fridge to marinate for 2 hours or overnight.

Salad

  1. Place a small saucepan over high heat, add water and bring to the boil.
  2. Add some sea salt to taste and a tablespoon of oil.
  3. Place the couscous in a small bowl and pour the boiling water over the top.
  4. Cover and let stand for about 5 minutes until all the water is absorbed.
  5. Fluff up the couscous with a fork, set aside in a warm place. When ready to serve, add the tomato, onion, mango and coriander to the couscous, combine well.
  6. Pre-heat the barbecue or frying pan.
  7. Place the prawns onto the barbeque and cook for 2 to 3 minutes.
  8. Turn and cook for a further 3 minutes.
  9. Add a squeeze of lemon to the prawns when you finish cooking them.

To Serve:

  1. Place a mound of couscous salad on each plate, top with three or four prawns and garnish with a lemon wedge and baby herbs.
  2. You can also use an egg ring to form a neat stack.

David Bitton

Born in France, David began his apprenticeship at La Colombes in Paris at the age of fifteen. He continued progressing into top establishments across France, before moving to Australia on Anzac Day 1991, to continue his stream of success in both Sydney and Melbourne restaurants.

David became head Chef at the Gekko restaurant at the Sheraton on the Park, where he first become a recognised talent in Australia and where he was given the artistic freedom that he had always been yearning.

In 2000 Bitton Gourmet was born, originally a very small coffee shop which has now expanded into a thriving community. David is the Managing Director, and his experience and style influences all the menus, from the a la carte to degustation dinners.

His passion and French flair is what makes Bitton and its French-Australian cuisine unique. The Bitton Gourmet product range, inspired by David’s French/Moroccan heritage, and his wife’s Indian, South African background, now sells nationally and internationally.

The range includes Asian Dressing, Monkey Nut Chutney, Orange Jelly and many others. In 2010 the 10 year anniversary of the café, David published his own cookbook called: Bitton: A French Inspired Cafe Cookbook selling 60,000 copies in Australia in the first year.

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