Prawn stuffed Squid Tubes with Carrot and Cauliflower purée

I have just noticed that I am slightly obsessed with puree’s….. I think it is because it’s a great way to jam a heap of veges in one dish that is super quick and easy and packs a massive nutritional punch…. Or perhaps I just love the texture of baby food… Either way. They are awesome.

This is so quick and easy and it looks impressive enough to serve at a dinner party. Just get your hands on some great fresh seafood and you are good to go. If you end up with leftover kaffir lime leaves that usually sit in your fridge until they go dry and crusty and you toss them, how about popping them in a zip lock bag in the freezer? They will keep really well for about 6 months and you can just pull them out and use them as you need them.

1/2kg green prawns
2 large squid tubes
1 red chilli
3 kaffir lime leaves
Juice 1 lime
1 tbsp fresh ginger
1 tbsp fresh garlic
1/2 head cauliflower
3 carrots
1 tin canellini beans, drained and rinsed (optional)

Steam carrot and cauliflower until soft and blend in food processor with canellini beans until smooth, you can add Pepper and a few tablespoons of skim, oat, almond or soy milk if required to blend to smooth.
Take prawns, chilli, lime juice, garlic, ginger, kaffir lime leaves and process in food processor until combined. Stuff in squid tubes and use toothpick to seal both ends of tube. For best results cook on BBQ grill plate until cooked but can be cooked in frypan. Serve with some fresh baby spinach.



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