Kim Roberts is the Operations Director at the forum company. Before joining the forum company shehad a lengthy stint as a chef in kitchens in London, Spain and the USA, returned home had cookbooks published, had the famous AKA restaurant in Durban, as well as running Granny Mouse Country House.
You can follow her here on Instagram
Here is her Recipe:
Sunday nights I like a no carb meal, so a pile of prawns is a great meal for my family.
Recipe Ingredients for two
400g shelled and deveined prawns (can buy from Woolies so
nice and easy to cook – no prep required)
2 garlic cloves finely chopped
Pinch of salt salt
1 green chilli, finely diced (optional)
2 tbsp olive oil
Freshly ground black pepper
250g (1 punnet) baby marrows, thinly sliced
2 tsp lower-sodium soya sauce
1 bunch spring onions, trimmed and thinly sliced
15g parley finally chopped
Heat oil in a frying pan on medium-high until hot.
Add the prawns to the pan; add ginger, garlic and chilli, including seasoning.
Cook for 2 minutes or until almost opaque throughout, stirring occasionally.
Now add spring onions and parsley. Cook for 1 minute or until the prawns are opaque throughout.Using a slotted spoon, transfer them to a medium-sized bowl.To the same pan, add the baby marrows; cooking for 2 minutes, stirring occasionally. Add the soya sauce, then add 2 tablespoons water (if pan is dry).Cook for 4 to 6 minutes or until the baby marrows are tender, stirring and scraping up any browned bits.Add back the prawns and toss together to serve.
You can stir fry in a cup of cooked Brown basmati rice per person when adding the prawns back in to heat if you are looking for a large helping.My daughter is a rice fan, so I have to do that for her!
Why I love it:
Sunday nights must be easy food with limited work…bout I still want to have a wow factor to celebrate the coming week!