So here we are, in April, already?! Is it just me or this year flying by? The weather is still pretty good in Cape Town, for the most part. So to soak up the last of the “sort of” Summer rays, I decided that my next recipe for Food Lover’s Market simply had to celebrate seafood. Didn’t know that Food Lover’s Market also has a fabulous seafood section? Well, they do and all goods are REALLY well priced! FLM often has great promotions on their Signature Blanched Prawn Meat, so keep your eyes out for that *I see loads of crunchy Tempura Prawns in my future*. From frozen mussels, prawns and calamari, to snoek that’s ready-for-the-braai, the seafood counter also has a host of whole and portioned fish to choose from. So start thinking of all of those citrus-infused flavors and start planning that next seafood braai. BUT. In the meantime, you might like what I whipped up this side of town with a few whole prawns…
I popped into the Sandown Food Lover’s Market (hello my new favourite store) and they had a glorious promotion running on fresh limes. Three boxes, yup, I said THREE boxes of green limes for R50. I mean, come on now, hello prawns and hello delish Margaritas! But back to the seafood. I adore prawns and they are so quick to cook. We usually throw a couple of sheets of newspaper onto the dining room table and let loose. I prefer my prawns whole, in the shells, there’s so much flavour in there, so we nibble, suck and eat our way through the pan of crustaceans, tossing the discarded shells straight onto the newspaper. Go big or go home. What pairs really well with all of that ‘prawny’ goodness? A zesty, fragrant and fresh brown basmati, lime and herb rice. As well as chargrilled lime mayo, for all of that prawn dipping. Here’s how to do it…
What You’ll Need:
- 800g Food Lover’s Market Signature Prawns (cleaned)
- 4 Tbsp Olive oil
- 1 tsp Food Lover’s Market crushed, dried chilli flakes
- 2 garlic cloves, crushed
- Juice of 4-5 limes
- A few fresh, origanum leaves
- Sea salt and freshly ground black pepper
How To Do It:
- In a large bowl, combine the prawns, olive oil, chilli flakes, garlic, lime juice, origanum, salt and pepper. Mix well.
- Marinade for 30 minutes.
- Heat a large non-stick pan over high heat. Add the prawns and marinade to the pan. Fry for 10 minutes, or until the prawns have turned bright pink and are cooked through.
For The Rice:
- 2 cups of cooked brown basmati rice
- 4 Tbsp olive oil
- 1/4 cup finely chopped, fresh dill
- 1/4 cup finely chopped, fresh coriander
- Juice of 3 limes (chargrilled)
- Sea salt and freshly ground black pepper
How To Do It:
- In a large bowl, combine the rice, olive oil, dill, coriander, lime juice and season well with sea salt and freshly ground black pepper.
- Mix well and set aside.
For The Mayonnaise:
- 1/2 cup of good quality, store-bought mayonnaise
- Juice of 1 lime (chargrilled)
- Zest of 1 lime
- 4 Tbsp finely chopped, fresh dill
- Sea salt and freshly ground black pepper
How To Do It:
- In a bowl, combine the mayonnaise, lime juice, lime zest, dill and season well with sea salt and freshly ground black pepper.
- Set aside.
Serve the prawns family-style, on large platters, alongside the zesty rice and that gorgeous lime mayo. Margaritas, optional (but very much suggested). *To chargrill your limes, simply cut in half and place on a hot griddle pan for a few minutes until the juices begin to caramalize – perfect to do on the braai too*.
For more tasty, fresh produce recipes and beautiful imagery, follow the FLM Instagram page here or the #foodloversco hashtag here for loads of yumm-o foodie inspiration.
Happy Seafood Cooking! x
*Post sponsored by Food Lover’s Market. I received a Food Lover,s Market voucher to purchase the goods used in this post. Prices correct at time of publication. All opinions are my own*
