Recipe - Grilled King Prawn With Thai Dressing - Australia

FOR THE KIPPER
50 g Butter
1 teaspoon Chilli powder
1 teaspoon Mild curry powder
1 Lemon; juice of

FOR THE PICKLE
3 tablespoon Olive oil
2 Carrots; cut or sliced up in rings
1 Red onion; thinly cut or sliced up
2 tablespoon White wine
2 tablespoon White wine vinegar
One half Lemon; juice of
1 tablespoon Turmeric
4 tablespoon Coriander; chopped

1 Preheat the grill. In a small pan melt the butter with the chilli powder
and curry powder.

2 Heat a griddle pan and cook the kippers with the melted curry butter and
lemon juice for 12 minutes. ut under the gri l for 23 minutes.

3 When cooked, remove the bone by pulling the tail up. Keep the flesh in
whole pieces. In the meantime, make the pickle. Heat 1 tblsp oil in a
medium pan. Cook the carrots and onion for 12 minutes.

4 Add the white wine, wine vinegar, lemon juice and turmeric and cook for
56 minutes. Add the coriander and remaining olive oil, and cook for a
minute.

5 Spoon the pickle between two bowls and place the pieces of kipper on top
and serve.

Converted by MC_Buster.

Per serving: 453 Calories (kcal); 41g Total Fat; (78% calories from fat);
3g Protein; 22g Carbohydrate; 55mg Cholesterol; 238mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 One half Vegetable; One half Fruit; 8 Fat;
0 Other Carbohydrates

Converted by MM_Buster v2.0n.