Wow your festive visitors with these tasty prawns, oven-baked in a summery marinade that brings a zing of jalapeño warmth.
Substances
- 4 white pita breads, reduce into triangles
- 3 tbs unsalted butter, melted
- 30 g (1 cup) dill, chopped, divided
- 300 g (2 cups) contemporary prawns, peeled, deveined, and diced
- 1 jalapeño, seeded and minced
- 1/2 purple onion, finely chopped
- 1/2 cucumber, seeded and diced
- 2 tbs extra-virgin olive oil
- 1 lemon, juiced
- Salt
- Freshly floor black pepper
Technique
Step 1.
Preheat the oven to 180°C (160° fan).
Step 2.
In a mixing bowl, toss the pita with the melted butter, half the dill, and a few salt and pepper to style.
Step 3.
Unfold out on a big rimmed baking tray. Bake till golden and crisp, turning as soon as, about 15-20 minutes.
Step 4.
Within the meantime, in a serving bowl, stir collectively the remaining dill, prawns, jalapeño, purple onion, cucumber, olive oil, lemon juice, and a few salt and pepper to style. Cowl and chill till able to serve.
Step 5.
Take away the pita from the oven when prepared. Let cool on the tray for 10 minutes earlier than serving with the marinated prawns.
Serves 4
