½ cup quinoa
1 litre water
1 tbsp NOMU Vegetable or Chicken Stock
4 tortilla wraps, warmed
Marinade:
125g butter, softened
1 garlic clove, crushed
½ tsp ginger, grated
1 lime, zested and juiced
NOMU Spicy Chilli Grinder
NOMU Sea Saltand Black Pepper
20 prawns, shelled and deveined
Salsa:
1 mango, ripe but firm
1 avocado, ripe but firm
¼ cup fresh coriander, chopped
1 tbsp Italian parsley, chopped
1 red chilli, chopped
5ml ginger, grated
Juice and zest of 1 lime
Place the quinoa in a medium pot with the water and Chicken or Vegetable Stock. Stir, bring to the boil and simmer until the grains are just cooked but still have a bit of bite. Strain and set aside.
Cream the butter with the garlic, ginger and lime juice and zest. Season well with Sea Salt, Spicy Chilli Grinder and Black Pepper. Add the prawns and mix well until the prawns are completely coated in the deliciously flavoured butter.
Carefully peel and dice both the mango and the avocado and place in a bowl. Add the coriander, parsley, chilli, lime juice and lime zest and gently toss to mix.
Heat a sauté pan until very hot, add the prawns and all the flavoured butter and fry until cooked through.
Place a few spoons of quinoa in the centre of each tortilla. Top with prawns and salsa, wrap it up tightly and tuck in!
½ cup quinoa
1 litre water
1 tbsp NOMU Vegetable or Chicken Stock
4 tortilla wraps, warmed
Marinade:
125g butter, softened
1 garlic clove, crushed
½ tsp ginger, grated
1 lime, zested and juiced
NOMU Spicy Chilli Grinder
NOMU Sea Saltand Black Pepper
20 prawns, shelled and deveined
Salsa:
1 mango, ripe but firm
1 avocado, ripe but firm
¼ cup fresh coriander, chopped
1 tbsp Italian parsley, chopped
1 red chilli, chopped
5ml ginger, grated
Juice and zest of 1 lime
Place the quinoa in a medium pot with the water and Chicken or Vegetable Stock. Stir, bring to the boil and simmer until the grains are just cooked but still have a bit of bite. Strain and set aside.
Cream the butter with the garlic, ginger and lime juice and zest. Season well with Sea Salt, Spicy Chilli Grinder and Black Pepper. Add the prawns and mix well until the prawns are completely coated in the deliciously flavoured butter.
Carefully peel and dice both the mango and the avocado and place in a bowl. Add the coriander, parsley, chilli, lime juice and lime zest and gently toss to mix.
Heat a sauté pan until very hot, add the prawns and all the flavoured butter and fry until cooked through.
Place a few spoons of quinoa in the centre of each tortilla. Top with prawns and salsa, wrap it up tightly and tuck in!
41 Aviation Crescent, Airport City, 7490,
Cape Town, South Africa
Tel: +27 21 386 2000
General Enquiries: hello@nomu.co.za
Subscribe to our Newsletter
SAFE & SECURE SHOPPING
Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…
