12-20 Tiger Prawns (serves 2)
Thai Coconut Rub*
Grapeseed Oil*
* Available from ATI
Peel, devein, rinse and pat the shrimp dry. Sprinkle the shrimp with grapeseed oil and liberally coat with the Thai Coconut Rub. Let the shrimp marinate in the fridge for at least an hour on top of a bowl of ice.
Take a large frying pan and evenly coat with a little grapeseed oil. Heat the pan over medium high heat and cook the shrimp on each side for about 2-3 minutes. Do not over cook - the shrimp will turn pink when done. Serve the shrimp over a bed of couscous.
Couscous – Heat 1 cup chicken stock, 1/4 cup balsamic four onion spread* and 1/2 cup baby peas until boiling. Stir in 1 cup couscous*, cover and let rest 5 minutes. Fluff with a fork and place on a warm plate.
