@LeonieBadge's Red Snapper Ceviche and Butterflied King Prawns
Red Snapper Ceviche
Ingredients:
Red snapper fillet, skin removed and cubed
Fresh ginger, minced
Garlic, minced
Scallions, thinly sliced
Red chilies, minced
Juice of 4 limes
Salt
½ tsp sugar
Sesame oil
Steps:
Combine cubed snapper with ginger, garlic, scallions, and red chilies.
Add lime juice, salt, sugar, and toss gently.
Finish with a drizzle of sesame oil.
Serve immediately or keep chilled on ice until ready to eat.
Butterflied King Prawns with Garlic-Chili Butter
Ingredients:
King prawns
Salt and pepper
Olive oil
Butter
Garlic, minced
Fresh red chilies, finely diced
Lemon juice
Scallion greens, thinly sliced
Steps:
Butterfly each prawn by cutting along the back (opposite the legs), through the shell and halfway through the flesh. Remove veins and open slightly to flatten.
Season with salt, pepper, and olive oil.Sear in a hot pan for 2 minutes per side, then remove.
In the same pan, melt butter and add garlic, chilies, and a splash of lemon juice.
Drizzle the garlic-chili butter over the prawns.
Top with fresh scallion greens and serve.