We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. If you continue to use this site, we’ll assume that you’re happy to receive all cookies.

Prawns and red peppers with saffron mayo

Prawns and red peppers with saffron mayo recipe

0 ratings

Enjoy a night in for two with this easy roasted red pepper and prawn starter to kick things off. Ready in just 15 minutes but full of flavour with a parsley and lemon dressing, saffron mayonnaise and toasted garlic ciabatta on the side. See method

  • Serves 2
  • 10 mins to prepare and 5 mins to cook
  • 320 calories / serving

Ingredients

  • 4 slices ciabatta
  • 4 tsp olive oil
  • 1 garlic clove, halved
  • 90g pack cooked stir-fry king prawns
  • 100g roasted red peppers, drained and sliced into thin strips
  • 1 tbsp lemon juice
  • 1 tbsp finely chopped parsley leaves
  • pinch of saffron (4-5 threads)
  • 40g mayonnaise

Each serving contains

  • Energy

    1330kj
    320kcal     16%

  • Fat

    22g 32%

  • Saturates

    2g 12%

  • Sugars

    1g 2%

  • Salt

    1.5g 25%

of the reference intake
Carbohydrate 17.8g Protein 12g Fibre 1.2g

Method

  1. Heat a griddle pan over a high heat. Brush both sides of the ciabatta slices with 1 tsp of the olive oil and toast in the pan, turning, until golden. Rub one side of each slice with the cut side of the garlic clove.
  2. In a bowl, mix the prawns with the peppers, lemon juice, parsley leaves, the remaining olive oil and some seasoning.
  3. Put the saffron in a small, heatproof bowl and pour over 1 tbsp boiling water. Stir, then leave to infuse for 2 mins, stirring often. Add the mayonnaise and mix well.
  4. Serve the prawns and peppers with a spoonful of saffron mayonnaise and 2 slices of toasted ciabatta each.

See more Dinner for two recipes

You may also like

Be the first to comment

blog comments powered by Disqus