Open Prawn Naan
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.
When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
SERVINGS: 2
INGREDIENTS:
2 naan bread plain or garlic and coriander
For the prawns:
1 tablespoon butter
1 clove garlic crushed
150 g/5 oz large prawns
½ lemon zest and juice
Fresh mint and coriander 1 small handful of each, finely chopped
To assemble:
2 handfuls of salad leaves
¼ cucumber halved vertically and sliced into half moons
¼ red onion optional, finely sliced
turmeric and yogurt dressing
1 red chile optional, finely sliced
INSTRUCTIONS:
For the naan:
Pre-heat the oven to 200°C/400 F.
Roll out a long piece of kitchen foil that will wrap round both naans.
Briefly hold each naan under the cold running tap so that they are thoroughly wet on both sides.
Place them next to each other on the foil and wrap them up well so the steam cannot escape (you can wrap each naan individually if you wish).
Place in the oven until hot – about 8 minutes.
For the red onion:
Place the red onion in a sieve over the sink. Pour a kettleful of boiling water over it then immediately refresh it by running it under the cold tap. Tip the onion into a bowl and leave it to soak in cold water until you are ready to use it.
For the prawns:
Melt the butter over a medium heat.
Add the garlic and fry for 30 seconds.
Add the prawns, toss in the garlic butter, cook until prawns are pink throughout – 3-4 minutes.
Add the lemon zest and juice and the chopped herbs. Stir then remove from the heat.
To assemble:
Unwrap the naans and place them on plates.
Top with the salad leaves, cucumber, prawns and red onion if using.
Drizzle over the dressing and sprinkle over some finely sliced red chile if you wish.