Home
recipe-guide
Seafood recipes

Crispy tempura hake with twice-fried home-made chips

Cheat recipes

Crispy tempura hake with twice-fried home-made chips

20 minutes

Grilled kingklip with roast sweet potatoes

Seafood recipes

Grilled kingklip with roast sweet potatoes

55 minutes

Fish finger butty

Fish recipes

Fish finger butty

15 minutes

Tandoori prawn skewers with radish-and-cucumber salsa

Kebabs

Tandoori prawn skewers with radish-and-cucumber salsa

20 minutes

Seafood-and-chilli cioppino (stew)

Italian recipes

Seafood-and-chilli cioppino (stew)

30 minutes

Blackened trout with currant butter and lemony Brussels sprouts

Seafood recipes

Blackened trout with currant butter and lemony Brussels sprouts

15 minutes

Inside-out trout-and-cucumber finger sandwiches

Afternoon tea

Inside-out trout-and-cucumber finger sandwiches

Crispy yellowtail with chips

Seafood recipes

Crispy yellowtail with chips

30 minutes

Seared tuna with agrodolce

Mediterranean

Seared tuna with agrodolce

10 minutes

Crispy brown butter trout with smashed cucumber salad

Seafood recipes

Crispy brown butter trout with smashed cucumber salad

10 minutes

Crowd-pleasing crispy fish tacos

Seafood recipes

Crowd-pleasing crispy fish tacos

10 minutes

Spicy prawn and chorizo with roasted sweet potato

Prawns and

Spicy prawn and chorizo with roasted sweet potato

30 minutes

Load more

Spicy prawn and chorizo with roasted sweet potato

By Keletso Motau

Serves 4 - 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 30 minutes

Ingredients

700 g baby sweet potatoes, washed
4 shallots, peeled and halved
5 g fresh thyme
4 T extra virgin olive oil
sea salt and freshly ground black pepper, to season
225g Woolworths smoked Chorizo Sarta, broken into large chunks
2 T butter
2 cloves garlic, crushed
500 g Woolworths large peeled uncooked prawns
2 lemon, Juiced
15 g fresh parsley, roughly chopped
micro herbs, to garnish

Method

Preheat oven to 180°C
Place sweet potatoes, shallots and thyme on a baking tray drizzle with 2T oil and season, then roast for 20 minutes.
Heat remaining oil in a pan over medium heat then fry the chorizo until its crispy.
Remove the chorizo from the pan then butter and garlic to the same and fry until fragrant.
Add the prawns and sauté for 3 minutes. Return the chorizo to the pan then add lemon juice.
Sprinkle over parsley and season to taste.
Place roasted sweet potatoes on a platter then break the sweet potatoes open slightly. Spoon over the prawn mixture. And garnish with micro herbs.

Never miss a video! Subscribe to our YouTube channel here.