Herbed Prawn And Sweet Potato Galette Recipe

About this recipe

A sophisticated French-inspired breakfast featuring tender prawns and sweet potatoes atop a crisp, gluten-free galette base. Perfectly seasoned with herbs and served warm.

Ingredients

• 1 Kg Jj Large Prawns (90/120, 700g Net) 1x1kg
• - Sweet Potatoes
• 450G Rice Flour, 450G
• 1L Unsweetened Almond Milk
• 1 L Olive Oil – Organic
• - Schwartz Flat Leaf Parsley
• NaN Top Op Suva Dill Seeds
• 100 G Jumbo Garlic 100g
• - PLJ Lemon Juice Original Sharp 500ml
• - Greenfields Black Peppercorns

Instructions

1. 1. Preheat your oven to 200°C and line a baking sheet with parchment paper.
2. 2. Peel and thinly slice the sweet potatoes, then roast them with a drizzle of olive oil for 15 minutes.
3. 3. In a bowl, mix rice flour, almond milk, and a pinch of salt to form a smooth batter.
4. 4. Heat a skillet with some olive oil and pour in the batter to form thin galettes. Cook until golden on both sides.
5. 5. In another pan, sauté minced garlic in olive oil until fragrant, then add the prawns.
6. 6. Season the prawns with salt, black pepper, and lemon juice, cooking until they turn pink and opaque.
7. 7. Assemble the galettes by layering roasted sweet potato slices and sautéed prawns on top.
8. 8. Garnish with freshly chopped parsley and dill for added flavor and freshness.
9. 9. Serve warm with a side of lemon wedges for extra zing.