Ingredients with Measurements:
- 1 pound large prawns, peeled and deveined
- 2 blood limes, juiced
- 2 red chillies, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Large skillet or wok
Step-by-step instructions:
1. In a large bowl, combine the prawns, blood lime juice, chopped chillies, minced garlic, olive oil, salt, and pepper. Mix well and let marinate for at least 30 minutes.
2. Heat a large skillet or wok over medium-high heat. Add the marinated prawns and cook for 3-4 minutes on each side, or until they turn pink and are cooked through.
3. Serve the prawns hot, garnished with fresh cilantro.
- Time:
Preparation time: 35 minutes
- Cooking time: 8 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 180
- Fat: 8g
- Carbohydrates: 5g
- Protein: 23g
Substitutions for ingredients:
- Regular limes can be used instead of blood limes.
- Jalapeño peppers can be used instead of red chillies.
Variations:
- Add diced mango or pineapple to the marinade for a sweet and spicy twist.
- Use shrimp instead of prawns.
Tips and tricks:
- Make sure to devein the prawns before cooking.
- Don't overcook the prawns, as they can become tough and rubbery.
- Adjust the amount of chillies to your liking for more or less heat.
Storage instructions:
- Store any leftover prawns in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat the prawns in a skillet over medium heat until warmed through.
Presentation ideas:
- Serve the prawns on a bed of rice or noodles for a complete meal.
Garnishes:
- Fresh cilantro
Pairings:
- Serve with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Steamed vegetables, such as broccoli or asparagus
- Garlic bread
Troubleshooting advice:
- If the prawns are sticking to the skillet, add a little more oil to the pan.
Food safety advice:
- Make sure to cook the prawns to an internal temperature of 145°F to ensure they are safe to eat.
Food history:
- Blood limes are a type of lime that are native to Australia and are known for their deep red color and tart flavor.
Flavor profiles:
- Tart, spicy, and savory
Serving suggestions:
- Serve the prawns as an appetizer or main course.
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Region: Australian