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We’re delighted to present a new series of recipes by Sally Jenyns, each carefully selected for luxury entertainment aboard your Riviera. Sally shares our passion for boating, fishing and the finer things in life and we’re certain you’ll love her range of boating recipes that have all been created to be quick and easy to prepare aboard. We kick off the series with the most appropriate for our southern hemisphere summer, fresh cooked prawns with a Thai twist!
Sally Jenyns has created a series of recipes designed to be simple, delicious and easily prepared in your Riviera galley.
We’re delighted to present a new series of recipes by Sally Jenyns, each carefully selected for luxury entertainment aboard your Riviera. Some of you may be familiar with Sally from our Festival of Boating that we host at the Sanctuary Cove International Boat Show. Of course, Sally was also a familiar face on television in Australia as Channel 7’s long-time presenter on Creek to Coast. Sally shares our passion for boating, fishing and the finer things in life.
Nothing brings in the summer season like a feast of fresh cooked prawns, and so to launch this new series we present a delectable recipe showcasing the best Australian prawns, with a zingy and refreshing Thai green dressing.
Bon appetité!
Enjoy the first episode in our new series, the Riviera Life with Sally Jenyns, as she prepares fresh peeled prawns with Thai green dressing.
INGREDIENTS
- 600g fresh cooked prawns, peeled, deveined, tails left on
DRESSING
1/3 cup of olive oil
2 cloves of garlic, peeled and chopped
2 spring onions, roughly sliced
1 tbsp chopped fresh ginger
Juice from 1 – 2 limes
2 tsp dark palm sugar
1 tbsp fish sauce
1 tbsp each chopped Thai basil and coriander
2 – 3 double makrut lime leaves
METHOD
Combine all the dressing ingredients in a jug and blend thoroughly with a stick wand blender to create a smooth bright green sauce.
Taste and adjust seasoning with more palm sugar, lime juice or fish sauce, as you like it.
If you like a bit of spice, you could add some sliced green chilli or a few slices of pickled jalapeño. Refrigerate in a covered jar until ready to serve. Serve prawns on a platter, drizzled with dressing, and with extra dressing in a small bowl.
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