Another Dinner at Nestor’s!

Sunday, Feb. 9, 2014:  Olympic Highlights on TV and . . . 

First, a perfect daiquiri

then a splendid appetizer

(Bal Arneson’s recipe was in February 9^th’s issue of THE PROVINCE)

Braised Stuffed Pork chops!

with Sauerkraut and Baked Tomatoes

 Also Mashed Potatoes were included  with Bryan in mind J

THANK YOU, NESTOR.

It was another lovely evening!

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BAL ARNESON’S GINGER PRAWNS with CORIANDER TOMATO SALSA

First prepare the Coriander Tomato Salsa:

4 roma tomatoes, chopped

½ cup finely chopped onion

1 tsp ginger, finely chopped

6 mint leaves, finely chopped

5 serrano chillies, finely chopped

½ cup chopped fresh cilantro

Salt & pepper

1 tsp coriander powder

2 tsp lime juice

·        Mix all ingredients in a bowl and set aside.

Next prepare Ginger Prawns

2 tbsp cooking oil

1 tbsp ginger, finely chopped

1 tsp cumin seeds

1 tsp paprika

½ tsp mustard seeds

10-15 curry leaves (optional:  tasted great without)

½ tsp Salt & ¼ tsp pepper

12 large prawns, peeled and deveined

1 tbsp fresh lime juice

·        Combine cumin, paprika, mustard seeds, salt, pepper, & curry leaves (if available).

·        Squeeze lime and set aside.

·        Over medium heat, cook ginger in hot oil for 30 seconds.

·        Add spices and cook 10 seconds.

·        Add prawns and cook about 4 minutes.

·        Sprinkle with lime juice.

Plate 4-5 servings:  Put salsa onto plates and then top with prawns.