Thursday, 09th April 2009

Fruity and spicy: Lamb’s lettuce with orange-pieces and garlic-chili-prawns

Easter is not far away, only some days more are left.
Yesterday I spent my day buying presents for my family and friends.
In one way I am lucky that my kids are not be able to read yet. Otherwise it may be possible they visit my homepage and get the full truth which may influences her very young life tremendously as they are still believing that the presents are delivered by the famous Easter bunny. However sometimes I have the impression that certain doubts are sneaking into their childish mind that this bunny is not small and white but at least 1,65 m tall with a brown coat and small ears instead of the long attractive ones.
Anyhow we look forward to the upcoming event.

Due to this occasion I created a new recipe: Lamb’s lettuce with orange-pieces and garlic-chili-prawns. A light dish which can be even served in small portions as appetizer.

Ingredients:

Directions:

1. Arrange lamb’s lettuce on the plate, wash cherry tomatoes, quarter them and arrange them on the plate as well.
2. Boil some water and add prawns – cook them for some minutes. Then decant water. Chop garlic and heat some olive oil in a pot. Add garlic.
3. Add prawns and roast them for about 5 min.
4. Peel orange and fillet it. Arrange fillets on the salad.
5. Press out orange. Add lemon juice, brown sugar, salt, pepper, chili, peperoncini, lemongrass, ginger and coriander and stir it.
6. Add olive oil and mix it.
7. Roast pine nuts in a pan and sprinkle over the salad.
8. Pour dressing onto the salad.
9. Arrange prawns on the salad and put some chili sauce over it.
10. Serve it with roasted toast or garlic bread.