HOMEMADE PRAWN THREE TREASURES
HOMEMADE PRAWN THREE TREASURES
street food|low carb|canape
YIELD: 7 servings
PREP TIME: 15 mins
COOK TIME: 15 mins
Ingredients / Recipe notes:
- Choosing sustainably sourced seafood and organic bell peppers creates an impactful increase in nutrient density.
- Pan-frying in high-quality oil with high smoke point, at moderate heat, instead of deep-frying (the way it is done at street vendors), dramatically reduces inflammation commonly caused by this dish.
INGREDIENTS
PRAWN STUFFING
700g ASC-certified prawns
450g white fish fillet
¾ tsp Himalayan pink salt
¾ tsp ground white pepper
3 Tbsp cilantro stem, diced very fine
VEGETABLE CUPS
2 red bell pepper
Other options:
eggplants
shiso leaves
2 tsp organic neutral oil such as canola or avocado
SWEET SOYA SAUCE
2 tsp organic canola oil
2 tsp tamari (or organic soy sauce)
1 ½ tsp coconut sugar
¼ cup filtered water
DIRECTIONS
Blend all prawn stuffing ingredients except cilantro until smooth, then fold in cilantro stem.
Clean and cut bell peppers into cup-shapedpieces, spoon prawn mixture into vegetable cups. Ensuring there are no gaps along the edges of the cup.
Heat up a non-stick pan with oil at medium heat, pan-fry each piece with prawn facing down. Once the prawn stuffing has reached a golden colour, turn and pan-fry the other sides, until the vegetables are cooked through.
Once all sides are golden and both prawn mixture and vegetables are cooked through, they are ready to serve.
For the sweet soy sauce, slightly heat up oil in a small pot, once hot, carefully pour into a small heat-proof bowl.
Rinse and dry the pot, add water and combine with coconut sugar until it is fully melted, add into the reserved oil with tamari, mix well.
Serve three treasures pieces with sweet soy sauce.
Enjoy!
