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Recipe: Start your meal with this spicy hake and prawns

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Recipe: Start your meal with this spicy hake and prawns

If you are looking for a delicious starter with a little heat, this spiced hake roulade with prawns, wasabi mayo, sundried tomato and dill salsa makes for a light elegant bite

by Noluthando Ngcakani
15th July 2022
in Recipes
Reading Time: 1 min read
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Chef Tyron Adams' spiced hake roulade with prawns, wasabi mayo and a sundried tomato and dill salsa. Photo: Supplied/Food For Mzansi

Wellington chef Tyron Adams shares his elegant but simple recipe for a spiced hake roulade with prawns, wasabi mayo and sundried tomato and dill salsa.

You can never go wrong with a seafood starter whether you are hosting pescatarians or meat eaters.

Seafood brings a vibrance that is unmatched to your menu. It is also a healthier option that will be sure to appease any diner.

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If you are looking for a delicate, delicious starter with a little heat to begin your warming winter meals, try chef Tyron’s recipe.  

ALSO READ: Food is a labour of love for chef Tyron

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Ingredients

  • 150g prawns, cleaned and deveined
  • Butter
  • 4 hake fillets
  • Spices of your preference (Chef Tyron used fish spice, Cajun spice, paprika, lemon zest)
  • Mayo (you can make your own or use store-bought mayo)
  • Wasabi
  • Sundried tomato
  • Dill
  • Onions
  • Oil
  • Vinegar

Instructions

1. Cut your hake in thick, long strips.

2. Spice your hake pieces, and roll it up using a toothpick to keep its shape.

3. Place your hake in the oven.

4. Once cooked, remove the toothpicks. Your hake should keep its shape.

5. Cook your prawns in a pan with butter.

6. Mix your mayo with a touch of wasabi for wasabi mayo.

7. Chop your sundried tomatoes, onions and dill and mix with oil and vinegar.
Chef’s tips: You can plate and use your elements how you want to. We have served this on risotto as well, but pictured here it was plated on a toasted ciabatta with wasabi mayo then topped with leaves, prawns, caramelised minted pea puree and the salsa.

Tags: food inspirationRecipesSeafood
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Noluthando Ngcakani

Noluthando Ngcakani

With roots in the Northern Cape, this Kimberley Diamond has had a passion for telling human interest stories since she could speak her first words. A foodie by heart, she began her journalistic career as an intern at the SABC where she discovered her love for telling agricultural, community and nature related stories. Not a stranger to a challenge Ngcakani will go above and beyond to tell your truth.

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How the Internet of Things is transforming agri

Drug dealer turned farmer ploughs back

Beat the winter blues with yummy butter chicken

Food may soon be cheaper. What’s the catch?

ICYMI: MEC lines up municipal support for farmers

Former music teacher leads agri’s greatest symphony

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