Grilled prawns with orange and tamarind sauce

Name: Ultimate roast chicken with creamy leek-and-fennel sauce
Prep time: 15 min
Cook time: 1 min
Total time: 16 min
Yield: 4 - 6 servings
Ingredients: whole free-range chicken 1,Sea salt and freshly ground black pepper, to taste ,extra virgin olive oil, plus extra for dressing the beans ⅓cup,leeks, washed and sliced 200g,baby fennel bulbs, washed and shalved lengthways 100g,chicken stock powder 2 T,cream 1 ½cups,thyme, sprig 1,fennel fronds, chopped 150g,French beans, trimmed 150g,Italian parsley, chopped, to garnish ¼cup

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 10-15 minutes

Ingredients

30 g butter
500 g unshelled Mozambican prawns, deveined
Woolworths garlic dough balls, for serving

For the sauce, mix:

5 ClemenGold mandarins, juiced
1 lemon, juiced
3 T tamarind paste
1 T garam masala
2 garlic cloves, finely chopped
2 t ginger, grated
30 g coriander, roughly chopped
2 spring onion, roughly chopped
1 t salt

Method

Heat the butter on a large flat grill over a hot fire. Fry the prawns for 10 to 12 minutes until the shells turn pink in colour and the prawns are cooked through.

Toss the prawns in the sauce and serve with the garlic dough balls.

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Ultimate roast chicken with creamy leek-and-fennel sauce

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