Easter Food Uncategorized

Tiger prawns for the Easter holidays

Tiger prawns

Gambas mit Zuckerschoten

Have you already thought about what to dish up for the Easter holiday? Brunch? A traditional big lunch feast? Or simply snacks in order to have more room for the chocolate-easter-eggs? I’ll always find room for tiger prawns!

That’s why I have two variations for you: tiger prawns with snow peas or with green asparagus and lettuce.

To me both variations are irresistibly tasty. It finds it’s spot on any Easter brunch and can be quickly mixed together on Sunday morning, which is important since time is always running, right? There is usually so much going on, that I get the feeling not being able to catch up. For that reason it is even more important to be able to enjoy that time when the entire family is coming together.

Gambas mit Salat und grünem Spargel

Depending whether you want to serve the dishes as a little appetizer / add-on to the buffet or as a main course you need 4-10 tiger prawns per person. Additionally blanched snow peas, a variety of lettuce, cucumbers and green asparagus.

Tiger prawns with green asparagus and lettuce 

  • 25 tiger prawns
  • 2 cloves of garlic
  • 500 g green asparagus
  • 250 g snow peas
  • 500g lettuce (mix it up, put some variety into it)
  • 2 cucumbers
  • 2 limes
  • 1 handful of chives
  • 1 handful of dill
  • 6 tablespoons of olive oil
  • Salt and freshly ground pepper to taste

Peel the green asparagus in the lower third, cut into pieces and blanch these. Add the snow peas for the last 2 minutes, drain everything and let it rest in ice water (the asparagus and the peas stay nice and crisp that way). In the meantime wash the lettuce  and tumble it dry. Finely slice the cucumbers, peel the garlic and also finely slice it. Heat up the olive oil, add the garlic and fry the tiger prawns for approximately 2 minutes and deglaze with the lime juice. Chop the herbs, remove the prawns from the pan and mix it all up together. Decorate in a bowl (or arrange in little glasses for the buffet) and sprinkle with some olive oil. Salt and pepper to taste.

Of course you can play with the sauce – anything goes. One of my favorites is a dressing with some passion fruit, lime juice, sesame oil and chili… you might want to ditch the dill with some cilantro…

The even quicker way to enjoy these dishes is to simply throw the snow was and the tiger prawns with the garlic and some olive oil in a pan and fry it all together. Salt, pepper and ENJOY!

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