Olive Oil & Rosemary Poached Side Stripe Prawns Recipe
Roasted Peppers, Smoky Eggplant Almond Crumb
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Ingredients
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Prawns
Roasted Peppers
Smoky Eggplant Almond Crumb
Method
Prawns Preparation
- 1
Poach the Prawns
In a medium saucepan, heat the olive oil over low heat. Add the rosemary, garlic, lemon zest, salt, and black pepper. Once heated, add the side stripe prawns and poach for about 5-7 minutes until they turn pink and opaque. Remove from heat and set aside.
Roasted Peppers
- 2
Roast the Peppers
Preheat the oven to 200°C (400°F). Toss the sliced red bell peppers with olive oil, minced garlic, balsamic vinegar, salt, and black pepper. Spread on a baking sheet and roast for 20-25 minutes or until tender and slightly charred.
Smoky Eggplant Almond Crumb
- 3
Prepare Eggplant Almond Crumb
In a skillet, heat olive oil over medium heat. Add diced eggplant, smoked paprika, salt, and black pepper. Cook until the eggplant is tender and browned, about 8-10 minutes. Stir in the chopped almonds and cook for an additional 2-3 minutes.
Assembly
- 4
Serve
On a serving plate, arrange the poached prawns, roasted peppers, and smoky eggplant almond crumb. Drizzle with extra olive oil if desired and serve warm.
