Orange, chilli poached prawns on kumara steaks with avocado smash

Vanessa Lewis

Prawns are such a handy ingredient to have on hand, keep a bag in the freezer and you’ve always got a meal in the making. This dish is a meal in itself and not only that is it low in carbs, but it's also refined sugar-free! Dare I say it – grab yourself some prawns and give these a go.

Prawns

500 g	Prawn cutlets (Main)
2 cups	Fish stock
2	Oranges, zest and juice
1	Red chilli, finely chopped (Main)
¼ cup	Extra virgin olive oil
2 Tbsp	Black sesame seeds

Kumara steaks

1 large

Orange kumara (Main)

Smashed avocado

2	Ripe avocado (Main)
1 Tbsp	Finely sliced spring onion
1 Tbsp	Lemon juice
1 pinch	Smoked paprika
¼	Oranges, zest only

Directions

Prawns

1. In a saucepan heat the fish stock, add the prawns and poach till just cooked, drain, place in a bowl and set aside.
2. Combine the orange zest and juice, chilli, olive oil and sesame seeds.
3. Pour the sauce over the prawns and gently mix to combine.
4. To serve place a kumara steak on each serving plate, top with avo smash, prawns and coriander to garnish.

Kumara steaks

1. Pre heat your oven 200°C.
2. Slice the kumara to about 2cm thick, you'll need 4 steaks
3. Bake on an oven tray (lined with baking paper), turning every five minutes until browned on the surface and soft in the middle, for approximately 20 - 30 min. Remove from the oven and set aside.

Smashed avocado

1. In a bowl, mash the avocado with a fork
2. Add the spring onion, lemon juice, smoked paprika, orange zest and salt to taste.
3. Mix well to combine.