fish-n-dive
17-04-2008, 04:40 PM
INGREDIENTS:
* 1Kg prawns, peeled and deveined
* 1/2 teaspoon onion powder
* 1/2 teaspoon lemon pepper
* 1 teaspoon sweet paprika
* Juice of 1 lemon, rinds reserved
* 1/4 cup olive oil
* 1/4 cup cider vinegar
* 1/4 cup balsamic vinegar
* 2 Tablespoons fresh dill weed, finely chopped OR 2 teaspoons dried
* 2 cloves garlic, pressed
* 2 teaspoons Dijon mustard
* 1 Tablespoon honey
* 1 teaspoon sea salt
* 1/4 teaspoon red pepper flakes or Tobasco to taste
* 1 small sweet onion, finely sliced
PREPARATION:
Combine garlic , onion powder, lemon pepper, paprika until mixed.
Sprinkle the lemon juice over the prawns, top with the spice mixture, and toss to coat.
Place sliced reserved lemon rinds in about 1 inch of water.
For the marinade, place olive oil, cider vinegar, balsamic vinegar, dill weed, garlic, Dijon mustard, honey, salt, and pepper flakes or hot sauce in a large heavy ziptop bag. Squish to thoroughly combine.
Add drained prawns, sweet onion to the marinade in the bag. Seal with air in the bag and toss to coat. Open the bag, squeeze out all the air, and re-seal. Refrigerate for at least 4 hours or overnight. Serve cold.
Serve cold.
* 1Kg prawns, peeled and deveined
* 1/2 teaspoon onion powder
* 1/2 teaspoon lemon pepper
* 1 teaspoon sweet paprika
* Juice of 1 lemon, rinds reserved
* 1/4 cup olive oil
* 1/4 cup cider vinegar
* 1/4 cup balsamic vinegar
* 2 Tablespoons fresh dill weed, finely chopped OR 2 teaspoons dried
* 2 cloves garlic, pressed
* 2 teaspoons Dijon mustard
* 1 Tablespoon honey
* 1 teaspoon sea salt
* 1/4 teaspoon red pepper flakes or Tobasco to taste
* 1 small sweet onion, finely sliced
PREPARATION:
Combine garlic , onion powder, lemon pepper, paprika until mixed.
Sprinkle the lemon juice over the prawns, top with the spice mixture, and toss to coat.
Place sliced reserved lemon rinds in about 1 inch of water.
For the marinade, place olive oil, cider vinegar, balsamic vinegar, dill weed, garlic, Dijon mustard, honey, salt, and pepper flakes or hot sauce in a large heavy ziptop bag. Squish to thoroughly combine.
Add drained prawns, sweet onion to the marinade in the bag. Seal with air in the bag and toss to coat. Open the bag, squeeze out all the air, and re-seal. Refrigerate for at least 4 hours or overnight. Serve cold.
Serve cold.