Ginger and Tomato Prawns
8,6 / 10
- 4 large tomatoes
- fresh ginger (peeled and finely chopped)
- 1 clove garlic (finely chopped)
- 1 teaspoon runny honey
- 2 tablespoons olive oil
- 1 Lime (juice and zest)
- 3 tablespoons vegetable oil
- 12 King prawn (peeled)
- 7 ounces white fish fillets (cubed)
- 1 tablespoon sliced almonds (toasted)
- 12 large clam
1 Tablespoon, 1 Teaspoon, 1 Small pot, 1 großer Pot mit Deckel, 1 Small knife, 1 Large knife, 1 Cutting board, 2 Small bowls, 1 große Bowl, 1 Salad server, 1 Peeler, 1 Plate, 1 Small skillet, 1 Sieve, 1 Slotted spoon, 1 Measuring cups
Drop the tomatoes into boiling water for 30 seconds. Remove the skin and chop the flesh.
Mix the chopped tomatoes with the ginger, garlic, honey, olive oil, lime juice and zest. Season with salt and pepper and set aside.
Heat the vegetable oil in a large frying pan (skillet) and fry the prawns until cooked through. Remove form the pan and set aside then add the fish and fry gently until cooked through.
Put the tomato salsa in the clam shells, scatter over the almonds and top with a prawn and a piece of fish.