Delicious recipe for Prawn and Chicken Combo with savoury rice and peri peri sauce
1kg tiger prawns in their shells with heads on
Ina Paarman’s Fish Spice
1 t (5ml) Ina Paarman’s Lemon & Black Pepper Seasoning
1 T (15ml) cornflour
400g chicken mini fillets
¼ cup (60ml) olive or canola oil
1 x 200ml Ina Paarman’s Peri-Peri Coat & Cook Sauce
1 cup (250ml) coconut cream or fresh cream
4 cloves of garlic, finely sliced and then chopped
¼ cup (60ml) chopped parsley
Grated rind of one lemon
Defrost the prawns in lukewarm tap water. Slash open along the backs, remove the black vein that runs along the back. Spread each prawn open and spear with a toothpick. Pack prepared prawns out on a platter and season the meaty side lightly with Fish Spice.
Add oil to the wok or pan. Swipe the meaty side of the prawns through the oil and lay the prawns meaty side down on the sides of the wok. Cook until nicely browned and then turn. Do not overcook. Remove the prawns, keep on one side, no need to cover or keep warm.
Dip and turn chicken mini fillets in a mixture of Lemon and Black Pepper and cornflour.
Lightly brown the strips of chicken in exactly the same way as the prawns. Be careful not to overcook.
Add the Peri-Peri Sauce and coconut milk to the chicken in the wok, bring to the boil, add the prawns and just heat through.
Mix the garlic, parsley and lemon rind and sprinkle over the dish.
Serve straight away with a large bowl of savoury rice and a green salad.
For a milder take on the recipe Use our Lemon and Herb or Sun-Dried Tomato Coat & Cook Sauce in place of Peri-Peri.
Use ¾ cup (180ml) fresh cream in place of coconut milk.
Sauté 1 chopped onion and 1 diced red bell pepper in 2 T (30ml) olive oil. Add 2 t (10ml) of Cajun Spice, 1 cup (250ml) of frozen peas and 3 cups (750ml) of rice cooked in Ina’s chicken stock. Warm through and serve.
One cup of raw rice will yield three cups of cooked rice, add one tablespoon of our Chicken Stock Powder when boiling the rice.
By: Ina Paarman