Prawn Bites
Plump, sweet shellfish sautéed in garlic, white wine, and fresh parsley, finished with a squeeze of fresh lemon and sea salt.
Ingredients
- • 145 g raw peeled prawns, (well drained)
- • 1 garlic clove, (peeled)
- • 1 cm piece of root ginger, (peeled)
- • 1 tsp dark soy sauce
- • 1 medium egg white
- • 4 spring onions, (trimmed and chopped)
- • 2 tsp sesame oil
- • 2 low-calorie tortilla wraps, (approx. 18cm diameter)
- • 20 g sesame seeds
- • 4 tsp ready-made reduced-sugar sweet chilli sauce
Preparation Steps
Place the prawns, garlic, ginger, soy sauce and egg white in a food processor, or use a stick blender, to blitz into a smooth paste. Stir in the spring onions.
Place half of the sesame oil in a large non-stick frying pan, spread around evenly using a piece of kitchen paper, and place over a medium heat. When the pan is hot, add one tortilla wrap and fry for 1-2 minutes until lightly golden on the underside.
Using the back of a dessert spoon, spread half of the prawn paste evenly over the top of the tortilla wrap, leaving a 1cm gap around the edge. Sprinkle over half of the sesame seeds and press down lightly.
Turn the tortilla wrap over using a fish slice and cook for 2-3 minutes, or until the prawn paste is cooked, pink and slightly puffy.
Remove the prawn tortilla from the pan using a fish slice and cut into eight triangles. Repeat this process to cook the second prawn tortilla, drizzle the triangles with sweet chilli sauce and serve immediately.