Simply stunning for a dinner party!

12 Prawns – peeled and de-veined and the tails in tact

1 tsp chilli flakes

1/2 tsp black pepper

1 tbs Lime juice

1/2 tsp grape seed oil

1 tsp seasoning salt

Few spinach leaves for Garnish

Mix all the ingredients, except the spinach leaves with the prawns and marinate for 1/2 hour in the refrigerator

2nd-PRE-HEAT OVEN 100c

3^rd MAKE THE VEGETABLE FRITTERS

Ingredients

1 large zucchini

1 medium potato

1 medium carrot

1/4 tsp bicarbonate soda

1/4 cup brown rice flour

1 egg beaten

Pink salt to taste

Method

1. Finely grate carrots, zucchini and potato in a bowl and using a paper towel squeeze out excess liquid until it feels dry.

2. Add this mixture to the flour, baking soda and salt

3. Stir in the beaten egg and mix well

4. Heat a non stick frypan and place mixture in pan (approximately 1-2 tablespoons, depending on the size you want them)

5. Press down on them with a non stick spatula

6. Cook until brown on both sides. The fritters should be done in batches

7. Keep warm in an oven

4^th GRILL PRAWNS

Take the prawns out of the refrigerator and grill on BBQ, until golden on both sides,

5^TH MAKE THE SAUCE

FOR THE SAUCE

1/4 cup Yogurt

1/3 cup fresh coriander

1 tsp Wasabi

1tbs Lime juice

1 tsp chilli pepper

2 cloves garlic

Combine all the ingredients well

TO ASSEMBLE

1. Place the Vegetable fritters on a plate
2. Take 2 prawns with the tails up and lock them together
3. Garnish with spinach
4. Drizzle the sauce over

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