Chilli and Lime Grilled Prawns with Potatoes and Asparagus

Name: Chilli and Lime Grilled Prawns with Potatoes and Asparagus
Prep time: PT30mins
Cook time: PT8mins
Yield: 6-10 serves
Ingredients: 1 kg large peeled prawns; 500 g chat potato; 2 bunch asparagus; 2 limes; 1-2 chilli; 1-2 cloves garlic crushed; 75 ml light olive oil; ¼ bunch parsley; ½ bunch coriander; 50 ml fish sauce

By Warren Carle

Is there anything more summery than grilling fresh seafood and partnering it with the hearty goodness of potatoes and the light, green pop of asparagus? This recipe packs a mouthful of punchy flavours. Fish sauce, garlic, coriander and parsley are ideal dish partners, bringing out the nuanced scents and flavour profiles of the herbs and vegetable to perfection. The grilling process is fast and easy thanks to the speedy, responsive Neff Grill function. It will take you approximately 30 minutes to chop, marinate and prepare the ingredients, but this is really an easy dish to make and perfect for those evenings or summer lunches where you don’t want to spend hours in the kitchen.

If you’re looking to offer a range of seafood meals to your dining companions, this warm Atlantic Ocean trout salad only takes 30 minutes of cooking time thanks to the FullSteam function. Applying 100% pure steam ensures that the fish remains moist, while trapping the full flavours of the trout and ensuring maximum nutrients, flavour and texture are maintained throughout the cooking process. This is a dish bound to inspire guests to ask for double servings. Kale, eggs, potatoes, almonds and capers are an interesting textural and flavour combination and the zesty, tangy fennel, orange and dill flavours partner perfectly with this fish.

Perhaps you want to take a different spin on prawns and offer two varieties. This oven baked prawn and chorizo paella sings with Spanish flavours. The CircoTherm function ensures that the richness of the prawns, vegetables and sauces are heightened over the one hour cooking time. The ability to cook various elements of this meal at once, without compromising the flavour or quality of any of them, is what makes CircoTherm the home chef’s best secret ingredient.

Function: Grill

Chilli and Lime Grilled Prawns with Potatoes and Asparagus

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Prep: 30 mins

Cooking: 8 mins

difficulty: Easy

Serves: 6-10

Ingredients

1 kg large peeled prawns
500 g chat potato
2 bunch asparagus
2 limes
1-2 chilli
1-2 cloves garlic crushed
75 ml light olive oil
¼ bunch parsley
½ bunch coriander
50 ml fish sauce

Method

Place the prawns into a medium mixing bowl, pour half the fish sauce over the prawns with the garlic and set aside for at least 30 minutes. Slice the potato into coins about the width of a 20 cent piece coins and place into another mixing bowl with the oil. Remove the base of the asparagus, at least the first 5 cm then cut into halves, slice the chilli. Add these together with the prawns then add remaining fish sauce. Mix them all together.

Pick the parsley and coriander, then wash and roughly chop. Zest the 2 limes and juice them, set aside.

Select full surface grill at 275 then place the potatoes onto a universal tray with a sheet of baking paper underneath then place onto level four and grill for 8 minutes. Add all the prawn and asparagus mix over the top and grill for a further 6-8 minutes.

When the prawns are done remove and place in a serving bowl, add in the herbs and lime, stir through and serve.

Notes

This recipe is great for people with a gluten-free diet. Please check each ingredient you purchase to ensure it does not contain gluten, paying close attention to the fish sauce.

Authors Bio

Warren is a chef with over 20 years of cooking experience, ranging from Michelin Star Restaurants to 5 star Hotels. He is highly passionate about embracing technology to create food that is visually stunning, tasty and packed with a whole lot of nutritional goodness.

Chilli and Lime Grilled Prawns with Potatoes and Asparagus

Chilli and Lime Grilled Prawns with Potatoes and Asparagus

Ingredients

Method

Notes

Authors Bio

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