Give your new year wellness ambitions a kick-start with this simple but tasty and filling dish.
Food and wellness writer and pescatarian recipe developer, Razan Al Arabi, is certified in cuisine techniques by Le Cordon Bleu (London) and in nutrition for everyday living by London’s College of Naturopathic Medicine.
he’s passionate about health and wellbeing and marries her love of great, nutritious food with teaching yoga to both adults and kids. With that kind of combination, you can be guaranteed that the products of her busy kitchen will be both flavourful and healthful.
We love this either for a lunch or as a pass around when entertaining.
AVO PRAWN AND CRAB CANAPÉS
Ingredients:
- 200g prawns
- 4 ripe avocados
- 1 cup (200g) bread crumbs
- 2 eggs
- 4 garlic cloves
- 2 lemons
- 1 tsp sea salt
- 1/2 tsp ground black pepper
- 6 crab sticks (shredded)
- 3 tbsp chilli mayonnaise
- 1 tbsp honey
- 2 tbsp olive oil.
Method:
Marinate 200g of prawns in the juice of lemons and crushed garlic cloves. Season with sea salt and ground black pepper. Let it sit for an hour in the fridge.
Mix two uncooked eggs in a bowl. Place the 200g of bread crumbs in another bowl. Dip each marinated prawn in the egg mixture first and then the bread crumbs.
When all the prawns have been coated place them in an oven dish with olive oil and cook at 180?C for 20 minutes.
The above is a healthy and flavourful meal on its own, but now it’s time for the crab.
Shred the crab sticks and coat with chilli mayonnaise and honey (skip the sauce if you want to be healthier).
Cut and peel the avocados into quarters (remove seed). Slice each quarter on the diagonal, then twist inwards in the shape of a circle to form the base of your canapé. Style each avocado ‘flower’ with a teaspoon of crab mix and one lemon and garlic breaded prawn.
It’s a great Idea for entertaining at home.
For private yoga and reiki bookings with Razan, email [email protected]
