Prawn and Chicken Combo with Peri-Peri Prego Sauce
A homegrown South African special surf and turf treat. Expensive, but absolutely delicious cooked in a wok or pan over the fire or on the stove top. At least it is cheaper than in a restaurant! Serve with Savoury Rice. The video says it all!
- Serves: 6
- Recipe Category: Fish seafood, Poultry chicken, Traditional homegrown south african recipes
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Products in this recipe:
Fish Spice, Lemon & Black Pepper Seasoning, Peri-Peri Coat & Cook Sauce
You Will Need:
Method:
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 flat 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.
Shake the chicken fillets in a plastic bag in a mixture of Lemon & Black Pepper Seasoning 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 cream 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.
Savoury RiceOne cup of raw rice will yield three cups of cooked rice, add one tablespoon of our Chicken Flavour Stock Powder when boiling the rice. Sauté 1 chopped onion and 1 diced red bell pepper in 2 T (30 ml) olive oil. Add 2 t (10 ml) of Cajun Spice, 1 cup (250 ml) of frozen peas and 3 cups (750 ml) of rice cooked in Ina's chicken stock. Warm through and serve.
Prawn and Chicken Combo with Peri-Peri Prego Sauce
A homegrown South African special surf and turf treat. Expensive, but absolutely delicious cooked in a wok or pan over the fire or on the stove top. At least it is cheaper than in a restaurant! Serve with Savoury Rice. The video says it all!
- Serves: 6
- Recipe Category: Fish seafood, poultry chicken, traditional homegrown south african recipes
-
Products in this recipe:
Fish Spice, Lemon & Black Pepper Seasoning, Peri-Peri Coat & Cook Sauce
You Will Need:
Method:
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 flat 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.
Shake the chicken fillets in a plastic bag in a mixture of Lemon & Black Pepper Seasoning 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 cream 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.
Savoury RiceOne cup of raw rice will yield three cups of cooked rice, add one tablespoon of our Chicken Flavour Stock Powder when boiling the rice. Sauté 1 chopped onion and 1 diced red bell pepper in 2 T (30 ml) olive oil. Add 2 t (10 ml) of Cajun Spice, 1 cup (250 ml) of frozen peas and 3 cups (750 ml) of rice cooked in Ina's chicken stock. Warm through and serve.