Friday, 19 April 2013

Fish and Prawn Pittas

Chop, blend or pestle the following: 2 teaspoons of chopped red chillis, 2 stalks of lemongrass, 1 knuckle of ginger root, 1 teaspoon of mixed peppercorns, a small handful of coriander leaf, 2 kaffir lime leaves. Put this in a bowl and add the juice of 2 limes and 2 tablespoons of sweet chilli sauce. Throw in 160g cooked and peeled king prawns, and two smoked salmon fillets chopped into large cubes. Mix to get an even covering of the marinade and put into the fridge for a couple of hours.
Heat a griddle to smoking hot, thread the fish and prawns onto four bamboo skewers and char on the griddle. Meanwhile warm and cut open 4 pitta breads, quarter and separate the leaves from a mini gem lettuce and stuff into the pitta breads along with 2 chopped spring onions. When the skewers are done pull the meat into the pittas. Depending on how sticky your marinade turned out, you may feel you need more dressing if so a little Marie Rose sauce works well.

Serves two,  674 calories per portion.

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