mint Archives

Easter recipes

Herb-marinated roast lamb

1½ hours

Frozen yoghurt

Melon-and-coconut ice lollies

Lunchbox recipes

Summer rolls

Pepper recipes

Tabbouleh-style sorghum

30 minutes

Asian recipes

Tofu Satay skewers

10 minutes

Broccoli recipes

Broccoli and sugar snap salad

20 minutes

Cauliflower recipes

Baked cauliflower pilaf with cucumber and mint raita

1 hour 20 minutes

Christmas dessert

Scone trifle cups

Asian recipes

Crispy rice bites

20 minutes

Lamb recipes

Slow-roasted lamb shoulder

3 hours 30 minutes

Pork recipes

Pulled pork adobo

2 hours 15 minutes

Prawns and

Brown butter prawns

15 minutes

Brown butter prawns

Serves 2-4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

500 g Woolworths Freshly Frozen uncooked extra large black tiger prawns, deveined
¼ cup Woolworths salted butter
1 T Woolworths crushed garlic
1 T Woolworths crushed ginger
2 spring onions, roughly chopped
1 lime, zested and juiced
2 papaya, roughly chopped
1 English cucumber, roughly chopped
2 red chili, thinly sliced
15 g fresh coriander, roughly chopped
15 g mint, roughly chopped
Salt and freshly ground black pepper, to taste

Method

1. Clean the prawns and set them aside.

2. Place the butter in a saucepan on high and whisk until the butter turns golden brown, about 5 minutes.

3. Remove the brown butter from heat and add ginger, garlic, and lime zest, and stir off heat until fragrant for 30 seconds.

4. Pour ½ of the butter mixture over the prawns then skewer prawns on lemongrass.

5. Grill prawns for 1 minute a side.

6. Toss the pawpaw, cucumber, red chilli, coriander and mint, finish off the salad with lime juice, and season to taste.

7. Serve the grilled prawns on a bed of the pawpaw salad and season to taste with salt and freshly ground black pepper.

Find more prawn and shellfish recipes here.

Videography: Romy Wilson
Photograph: Jan Ras
Food assistant: Ivan Masiyazi

Spinach lasagne

Everyday classic tomato sauce

Tom yam chilli shortrib

Herb-marinated roast lamb

Melon-and-coconut ice lollies

Summer rolls

Tabbouleh-style sorghum

Tofu Satay skewers

Broccoli and sugar snap salad

Baked cauliflower pilaf with cucumber and mint raita

Scone trifle cups

Crispy rice bites

Slow-roasted lamb shoulder

Pulled pork adobo

Brown butter prawns

Brown butter prawns

Ingredients

Method