SEAFOOD

Sweet Chilli & Prawn Stir-fry

INGREDIENTS;

• 1 tablespoon vegetable oil
• 400g raw Australian banana prawns, peeled, tails on 
• 1 garlic clove, crushed
• 350g packet Asian Crunchy Stir-Fry mix
• 2 tablespoons Sweet Chilli Sauce
• 2 teaspoons fish sauce
• 2 tablespoons lime juice 
• 500g Jasmine rice 

DIRECTIONS;

1. Cook rice as per packet instructions
2. Heat half the oil in a wok or large deep frying pan over high heat.
3. Add the prawns and garlic and stir-fry for 2-3 mins or until prawns change colour. Transfer to a plate
4. Heat remaining oil in wok. Stir-fry vegetables for 3-4 mins or until tender-crisp.
5. Stir in prawns, sweet chilli sauce, fish sauce and lime juice. Serve with rice.

Source: adjusted from www.taste.com.au

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Roast Salmon & Asparagus

INGREDIENTS

• 400g Potatoes (halved if large)
• 2 Tbsps Olive oil
• 8 Asparagus spears trimmed & halved
• 2 Handful of cherry tomatoes
• 1 Tbsp Balsamic vinagear
• 2 Salmon fillets (about 140g each)
• Handful of fresh basil leaves

DIRECTIONS
1.      Heat oven to 220C/fan 200C/gas 7. Tip the potatoes and 1 tbsp of olive oil into an ovenproof dish, then roast the potatoes for 20 mins until starting to brown. Toss the asparagus in with the potatoes, then return to the oven for 15 mins.
2.      Throw in the cherry tomatoes and vinegar and nestle the salmon amongst the vegetables. Drizzle with the remaining oil and return to the oven for a final 10-15 mins until the salmon is cooked. Scatter over the basil leaves and serve everything scooped straight from the dish.

Source: ​www.bbcgoodfood.com