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Yummy prawns and fruit smoothie!

Great BBQ recipe with a fruity finish!

bbq prawns

The BBQ Prawns

Equipment • Mortar & pestle • Barbecue

Ingredients • 28 large green prawns, peeled, deveined • 1 teaspoon white sugar • 1 teaspoon salt • Asian salad leaves, to serve • Fresh coriander, to serve • Fried spring onions (pre-purchased) Nam Jim dressing • 1 large fresh red chilli, deseeded, finely chopped • 1 fresh red Birdseye chilli, deseeded, finely chopped • 3 garlic cloves, chopped • Pinch of salt • 2 tablespoons palm sugar, coarsely grated • 2 tablespoons fish sauce • 2 tablespoons lime juice • 1 tablespoon fresh coriander, chopped


DIRECTIONS


1. Place the prawns in a bowl, add the sugar, salt, and carefully stir to combine. Put to the side, out of direct sunlight for 10 minutes and develop the flavours. 2. For the namjim dressing, put the chillies, garlic, and salt in your mortar and until a rough paste forms pound with the pestle. 3. Transfer to a bowl, add the palm sugar, fish sauce, lime juice, and chopped coriander. Carefully stir until all the sugar dissolves. 4. On medium-high, preheat your barbecue flat plate and carefully cook the prawns, turning, for 2-3 minutes or until lightly charred. Cut one in half at this point to ensure that they are cooked through. 5. Transfer the remaining prawns to a serving plate. Spoon over a little of the namjim dressing. Serve immediately with the salad leaves, coriander, fried spring onions, and the remaining dressing.

smoothie

The Smoothie Bowl


Equipment
• Blender • Baking tray • Baking paper

Ingredients
• 20g (. cup) flaked coconut • 2 tablespoons raw buckwheat • 2 tablespoons pepitas • 3 sugar bananas,
coarsely chopped • 50g (ó cup) rolled oats • 150g (1 cup) berries, plus extra, to serve • 70g (. cup) Greek yoghurt, plus extra to swirl • 2 tablespoons vanilla pea protein powder • 375ml (1 ó cups) almond milk • Raw cacao nibs, to serve• Chia seeds, to serve


DIRECTIONS


1. Preheat the oven to 200°C/180°C fan forced. Line your baking tray with baking paper. 2. Place the coconut, buckwheat, and pepitas on the tray and carefully bake for 5-10 minutes or until light golden brown – check regularly to avoid over cooking. 3. Set aside to cool. 4. Blend bananas, oats, berries, yoghurt, protein powder, and almond milk in a blender until smooth. 5. Serve immediately in bowls, with a swirl of extra yogurt in each bowl, topped with cacao, chia seeds, and extra berries.

 

 

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