A light lunch on a Saturday when you have a lot of household chores to do. This is a very quick and tasty dish and does not bog you down for more chores to come.
Sweet potoatoes as a fine mash in combination with prawns is a looker on the plate when dressed with some green veggies.
recipe for 2:
16 king prawns
1 medium courgette
glaze:
1 cup of amber or stout beer
1/2 cup balsamic vinegar
3 tbsp honey
1 tbsp sriracha
5 cm grated ginger
1 big clove of garlic grated
salt
mash:
650 g sweet potato peeled boiled in salted water
100 ml milk
40 g creme fraiche
30 g butter
nutmeg, salt and pepper
make the glaze:
In a saucepan comebine grated ginger and garlic with the wet ingredients, bring it to boil and reduce down to 1/3. Check if it is too spicy or too sweet and adjust to your favour.
Cool it down a bit and put the prawns on a skewer and place them into the marinade. 15 min minium.
Put the prawn skewers in a pan or on a BBQ.
Cut the courgette into rounds and season them and in some olive oil let them get some colour.
Bring everything together on 2 plates.
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