Recipes
February 16, 2020
Ingredients
- 200g Shrimps
- 500g Diced cucumber
- 200g Diced cherry tomatoes
- 2 large onions diced
- Spring onions
- 30g Chopped coriander
- 2 tsp grain mustard
- 4 tbs sweet chili
- 20g 1 Tbs of medium hot masala
- 50ml Woolworths Prego sauce
- 10ml Himalayan Pink Salt
- 100g cream cheese for the timbale
- Few sprigs of Rosemary flowers to garnish
Method
- Defrost the prawn meat and blanch in hot water for 2 min.
- Drain and pad dry.
- Toss in the Prego sauce to marinate for 20min.
- Grate the cucumber salt and squeeze out the excess water.
- Season with black pepper and fold through the softened cream cheese add the grain mustard sweet chilli and coriander and spring onions.
- Slice the cucumber on a meat slicer or use a potato peeler to slice very thin.
- Place the slices in a pastry cutter to shape and fill with the cream cheese filling.
- Top with the Prego marinated prawns and garnish with cucumber and rosemary flowers.
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