Jerk prawns with sweet potato, orange and tarragon salad by Zara Janjua
Zara Janjua is a television presenter and producer from Glasgow. She is a food blogger and social media influencer who
has cooked on STV alongside some of Scotland’s best chefs for four years.
Coming from an Asian family she enjoys fusing flavours from Pakistan with the Mediterranean and Middle East.
For more information follow her on social media: @STVZara
Ingredients: Serves 4
Jerk Prawns:
750g of fresh prawns
140ml olive oil
1 bunch fresh thyme
2 cinnamon sticks
6 garlic cloves
4 birds eye chillies
2 tbsp fresh coriander, chopped
1 tsp. coriander seeds
2 tbsp. black peppercorns
1 tsp. nutmeg
3 tsp. allspice
2 tsp. fresh ginger, chopped
2 limes
Sweet Potato Salad:
1kg of sweet potatoes
2 tbsp. of mayonnaise
½ orange, zest and juice
¼ lemon, juice
Fresh tarragon
1 red chilli
1 tbsp. of extra virgin olive oil
2 spring onions
1 tsp. of sea salt
½ tsp. of ground black pepper
METHOD
For the Jerk Prawns:
1 To make the marinade put all ingredients (except the prawns) into a food processor and blend until smooth.
2 Mix the prawns into the marinade, cover and leave in the fridge for at least one hour. For best results, leave the prawns
to marinade overnight.
3 To grill the prawns heat a grill pan until it is smoking and cook for 2 minutes each side.
For the Sweet Potato Salad:
1 Bring a large pan of salted water to the boil.
2 Cut sweet potato into 2in cubes, leaving the skin on, and boil for 15-20 minutes. The sweet potatoes will be done when a knife can slide through with ease. Be careful not to overcook the sweet potato.
3 Once cooked, run under cold water to cool and stop the cooking process. Remove the skin (it should peel easily) and place on a dishcloth to dry.
4 In a bowl add the mayonnaise, olive oil, zest and juice from the orange, juice from the lemon, tarragon, chilli, spring onion and salt and pepper.
5 Chop the sweet potato into small cubes and carefully mix with the other ingredients.
To Serve:
1 Place the prawns on to a bed of the sweet potato salad and some salad leaves. Garnish with a slice of lemon.
In association with Taste Communications.
www.tastecommunications.co.uk
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