Grilled Prawns with Creamy Onion Sauce

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Serves 2

Ingredients:

• ½ a cup of Chris’ Heritage Vintage Cheddar and Caramelised Onion Dip.

• 12 green whole prawns.

• 1 large zucchini, cut into ribbons (you can do this with a vegetable peeler)

• ½ a cup of milk

• 1-2 tsp of hot chilli sauce (optional)

• 1 tbsp of chopped basil, + extra for garnish

• 2 packet papadams

Method:

To cook the prawns:

1. Skewer the prawns onto 2 skewers (one skewer near the tail and one near the head – this makes it easier to handle).

2. Under a grill on a foil-lined tray, or on a BBQ, spray the prawns well with olive oil.

3. Cook until they turn orange and begin to char before turning for the same effect on the other side.

To Make the Sauce:

1. In a small saucepan, bring the dip, milk, tbsp. of basil and chilli sauce, if you’re using it, to a low simmer.

2. Allow to cook for 2-3 minutes, or until it begins to thicken.

To Assemble:

1. Arrange the zucchini ribbons on half of a large platter.

2. Place the cooked prawn skewers on top.

3. Pour the sauce over the prawns & zucchini.

4. Microwave the 2 papadams for 40 seconds (or as per packet instructions) until crisp and crumble in your hands.

5. Sprinkle the crunchy pappadam pieces over the prawns, along with extra basil leaves & enjoy!

   Recipes by Natalie Zee / Healthy Natty for Chris’ Dips.