750 g of exotic vegetables
4 tbsp olive oil
2 tbsp garlic, minced
1 tsp dried thyme
¾ cup white wine
½ tsp saffron
2 tbsp melted butter
Arqa Salt and pepper to taste
All ingredients are available at Foodhall stores.
- Heat olive oil in a frying pan over medium heat, add garlic and sauté till the garlic is crisp and golden. Strain the oil into a large mixing bowl. Reserve the fried garlic.
- Add thyme, salt and pepper to the garlic-flavoured oil with the vegetables and toss very well. Set aside for 15 minutes.
- Meanwhile, combine the white wine with saffron in a large pan and bring it to a simmer over medium heat. Whisk in butter and when butter combines evenly with wine, remove the mixture from the flame.
- Heat a grill pan over medium heat and place the marinated vegetables on the grill and cook for 3 to 4 minutes, turning them over midway, to ensure even grilling. Return the saffron-wine-butter mixture to flame, add the grilled prawns and toss well. Serve