Ingredients
Serves 4Scampi and Prawns:
6 large scampi
16 King (or large-sized) prawns
3 white witlofs, sliced into three sections
3 red witlofs, sliced into three sections
2 lemons (each cut into six wedges)
½ bunch of parsley, coarsely chopped
Olive oil for drizzling
Salt and pepper for seasoning
Mojo sauce:
2 large Roma tomatoes, skin removed and deseeded
1 large red capsicums, roasted skinned and deseeded
50ml good olive oil
20 ml sherry vinegar
Pinch coriander seeds, roasted and ground
Pinch cumin seeds, roasted and ground
Pinch salt
Summer Sangria
1 bottle white wine
1 lemon cut into wedges
1 orange cut into wedges
1 lime cut into wedges
2 tbsp raw sugar (any sugar will do if you don’t have raw)
100mls orange juice
2 shots gin or triple sec
1 cup strawberries
1 cup diced pineapple (can use canned if fresh not available)
1lt ginger ale
2 cups of ice
Method
Scampi and Prawns:
1. Cut the scampi down the middle length ways and clean out the insides under running water.
2. Remove the vein (digestive track) from the flesh.
3. Remove the heads, legs and shells from the prawns and again remove the digestive track from the backs of the prawns.
4. Lightly season prawns and scampi with salt and pepper.
5. Cook on a lightly oiled grill pan or barbeque hot plate, being careful not to over-cook the prawns.
6. Drizzle sliced witlof with olive oil and place on serving platter.
7. Serve the cooked prawns and scampi on top of the witlof on the platter, with the mojo sauce on the side for dipping.
Mojo sauce:
Place all of the ingredients into a stick blender or food processor and blend until smooth and combined.
Pour the sauce into a dipping bowl to serve on the side of the prawns and scampi platter
Jorg’s Signature Summer Sangria
Pour wine into a large pitcher and squeeze the juice from lemon, orange and limes into wine.
Toss fruit wedges (removing seeds), pineapple, sugar, orange juice and gin/triple sec into pitcher with wine and leave over night in fridge.
Just before serving add berries, ginger ale and lots of ice.