Thursday, September 12, 2013

Grilled Cajun Prawns Sweet Potato Mash & Holy Trinity Veg

Loving my Jamie Oliver cookbook at the moment! So many more recipes to try out! Here's another one of his yummy recipes.

Recipe adapted from Jamie's 15 Minute Meals, page 120

*Ingredients out *Kettle boiled *Oven grill on high *Food processor (thick slicer) *Large lidded pan, high heat *Large frying pan, medium heat

Serves 4

800g sweet potatoes

20 large raw shell on tiger prawns
3 cloves of garlic
1½ tablespoons Cajun seasoning
1 tablespoon olive oil
½ a bunch of fresh thyme
1 lemon

1 green capsicum
1 red capsicum
4 shallots
1 long red chilli, deseeded
310g tinned corn kernels
1 teaspoon sweet smoked paprika
1 ripe avocado, roughly chopped
1 teaspoon lime juice


Wash the sweet potatoes and slice in the processor. Put into the lidded pan with a pinch of salt, then cover with boiling water and the lid. Put the prawns into a roasting tray, squash over the unpeeled garlic through a garlic crusher, then toss with the Cajun seasoning, olive oil and the thyme sprigs. Spread out in a single layer and pop on a high heat for a couple of minutes to crisp the bottoms of the prawns up, then place under the grill until the tops are sizzling, golden and crispy.

Deseed and roughly chop the capsicums and put into the frying pan with 1 tablespoon of oil. Trim and slice the spring onions and chilli, and add to the pan along with the corn and paprika. Season with salt and pepper and keep things moving.

When cooked through, drain the sweet potatoes in a colander. Return to the pan and mash well. Scatter the veg and avocado over the mash and serve with the crispy prawns and lemon wedges.

I omitted the cheese in the sweet potato mash and added 1 ripe avocado to the vegetables. I also increased the number of prawns from 16 to 20 since I thought it'd be nice for each person to have an extra prawn :)

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