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(S2Ep4) Feeling Ugly: Garlic Chilli Prawns & Pesto Couscous

This episode can also be watched on YouTube: http://youtu.be/WeUiwkkCYz8

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Feeling ugly? When I’m feeling this way, I like to eat prawns/shrimp because amazingly, they protect the skin from premature ageing, and it helps us produce new hair and skin cells making us look vibrant and healthy. They say it even helps prevent hair loss and intensifies our hair colour! So the next time you don’t like the reflection looking back at you in the mirror, try out this recipe!

LOCATION: Shrimping site – Chun Cheng Diaoxiachang, Shilin, Taipei, Taiwan.

CREDITS:
Presenter/Producer: Graci Kim
DoP/Director: PolakTV
Exec Producer: Verity Mackintosh
Hair/Makeup: Kimora Lee Hair
Wardrobe: Lin Dian Jen – aka Dijon
Friend: Maggie Foucault & Kimora Lee

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GARLIC CHILLI PRAWNS & PESTO COUSCOUS

Pesto Couscous

  • Pesto (1 cup, or more as required)
  • Couscous (1-2 cups, as desired)
  • Onion (1 large one, diced)
  • Courgette/Zucchini (1 large one, diced)
  • Olive oil
  • Cumin (1-2 tbsp)
  • Salt and pepper

Garlic Chilli Prawns

  • Shrimp/prawns (approx 1 kg, shells intact)
  • Butter (80g)
  • Garlic (5 garlic cloves, minced)
  • Olive oil
  • Fresh red chilli (1 medium, finely chopped)
  • Salt and pepper
  • Lemon wedges
  • Cilantro/coriander (optional)

(1)  Put couscous in a large bowl and add up to 2 cups of boiling water (stop when you have just covered the couscous but not drowning it). Cover with cling film/wrap and leave aside.

(2)  In a large pan, add a good lug of olive oil and add the diced onion. When the onions are translucent, add the courgette/zucchini. Add cumin and sprinkle with salt and pepper, and fry until courgette/zucchini becomes soft.

(3)  Add the pesto, and mix well together.

(4)  Unwrap the couscous, and fluff up with a fork. The grains of couscous will have absorbed the water without being mushy.

(5)  Add the couscous to the pan and mix with the pesto mix and turn off the heat. If too dry, add more pesto until moist to your liking.

(6)  In a new pan, add a good lug of olive oil and butter. Then add garlic and red chilli, and fry until aromatic.

(7)  Add the shrimp/prawns and season with salt and pepper.

(8)  When the shrimp turn a nice pink, turn off the heat and toss in coriander/cilantro (optional).

(9)  Serve with lemon wedges on a bed of yummy pesto couscous.

  • Tess Garin

    LIKE NA like ng kids ko ang prawns lalo na may maraming chilll……………………YUMMY YUMMY///////////////////////UHM……

    • GraciInTheKitchen

      Maraming salamat Tess! I love them tooo 🙂

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