Sea Prawns in White Wine Sauce & Lemon Curd Squares We had about 15 of Gevins students over today so he had asked if I could prepare something simple. After hearing what dishes they would be bringing, I decided on prawns in white wine sauce paired with baguette for soaking in the sweet juices and lemon curd squares for dessert. Would have done something involving chocolate as requested by the little big boy but one of the students was making chocolate tarts! Yum! I usually cook this particular prawn dish with pasta but thought pasta might be a tad too heavy considering the range of other dishes we would be having. Now that we have had it with baguette, oh boy.. Its definitely another winning combination. The prawns are the stars in this so do get fresh prawns, and fresh sea prawns for that matter if possible. They are much sweeter and healthier too. What I did was to first sauté 3/4 of a garlic head with one chopped red onion in some olive oil. Then I threw in the trimmed prawns (leave the shells and heads intact! More flavour and those heads.. Ooh lala!) and five chopped tomatoes together with about 1.5 cups of white wine. Leave the prawns to cook with the lid on for about five minutes, giving it a gentle stir now and then till the prawns are just cooked. The worst thing you can do is to overcook these babies. Lastly, give it a taste to see if it needs any seasoning - some salt and black pepper, then sprinkle in a handful of chopped parsley. Sorted! Moving on to dessert.. these lemon curd squares are a recipe from my latest cookbook, from Donna Hay (thanks again, besties!). I made them the day before since they need time to set in the fridge. I think they are really tart and apt for todays hot weather. Thankfully, I went with my instincts and only used 350g of sugar as opposed to the required 435g. They are plenty sweet at 350g. I think the kids had a good time catching up with their Mr Png today. As for me, I totally enjoyed eating the food. Ha..
Posted on: Tue, 25 Mar 2014 12:59:09 +0000
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