This year for new year's eve, I will be having friends around so I have been testing a few appetizer ideas. Appetizers can take a while to prepare and when you are faced with making dinner as well all you want is quick easy and tasty nibbles to go with a glass of bubbly.
As always we will be having a full Italian style dinner. This is actually the first time I am spending it in the UK and it feels a bit strange as we are usually with my Italian relatives for new year. However you cannot beat the comfort of being in your own home. Every year, to celebrate the new year, we go out and eat until 3 am but the novelty of spending it in a restaurant sometimes wears thin. We have been doing that for the past 15 years and this year we fancied a change.
This means we will still be eating gourmet food and lots of it but at home with good friends and I will make sure it will be special and delicious too.
If you are doing the same you might like these easy marinated prawns and mango with fresh ginger, lemon and olive oil. I have become addicted to fresh ginger and I have started adding it to salads and very often to fish. If you are cooking a fish fillet just adding a little grated ginger can lift the dish so much, so my thumbs up on fresh ginger with many more recipes to come!
- Prep Time : 10 minutes
- Cook Time : 5 minutes
- Yield : 8
Peel the prawns but leave the tails on and remove the black filament under the belly.
Put them on a plate with the juice of the lemon, salt and pepper, the grated ginger, 2 tbsp of olive oil and a pinch of chopped parsley. Mix well and let them rest in the fridge for 30 minutes.
Peel the mango and cut it into cubes.
Cook the prawns in a pan with the marinade. Cook them for a few minutes until they are cooked through and pink in colour.
Thread each prawn with the arugola leaves and the mango chunks. Serve on a plate with a drizzle of olive oil and a sprinkle of chopped parsley.