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Prawns With Sorrel Seed Salsa

I love sorrel. It fits right in with my addiction to all things sour. I was looking forward to a sorrel salad tonight, but when rummaging around the vegetable drawer I found it jammed in the back, looking a bit wilted. Plan B.


I decided that I would not banish the sorrel - with all the other leftover greens - to a soup and instead, make sorrel sauce. I'm giving it the name salsa because the sauce contains pepitas.

The salsa is good with prawns or chicken. It is a little lighter than basil pesto and it has a nice sour kick.


BT's Prawns With Sorrel Seed Salsa


Ingredients:

1 small bunch fresh sorrel - large pointed leaf variety

4 cloves garlic

1/3 - 1/2 cups (80-110 ml) olive oil

2 tablespoons pines nuts

2 tablespoons pepitas (pumpkin seeds)

1 small red chili - seeds and veins included

1/2 teaspoon kosher salt

12 grilled or poached prawns

1 lemon

1 lime

1 avocado

1 tablespoon chopped cilantro


Directions:

Wash sorrel thoroughly

If ribs are hard, remove and discard

Over a medium flame toast pine nuts - about 30 seconds and put aside to cool

Repeat for pepitas

Add garlic and salt to blender and process until garlic is in small pieces

Add chili and process

Add half of oil to blender bowl and purée

Using lowest setting, add sorrel leaves to oil a little at a time

When all leaves are incorporated add remainder of oil and process

Add toasted seeds and pulse 3-4 times

Cook prawns

Heat salsa on low flame

If using poached prawns, add them directly to salsa before serving

If using grilled prawns, spread salsa on bottom of plate and rest meat on top

Squeeze lemon over dish

Add cilantro

Serve with rice, avocado and lime


Enjoy! !בתיאבון






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