Moroccan Summer Prawn Slaw

Moroccan Coconut Dressing

Prawns

Slaw

  • 3 tbsp goji berries
  • 2 tbsp lime juice
  • 3 cups white cabbage, finely sliced
  • 1 cup red cabbage, finely sliced

Moroccan Summer Prawn Slaw

Moroccan Coconut Dressing Combine all ingredients together in a bowl. Refrigerate until ready to serve with your slaw or simply have as a tasty dip.   Prawns Preheat your BBQ or frypan to medium high heat.  In a bowl place the prawn cutlets and Simon Gault Home Cuisine Moroccan seasoning and mix well. On a BBQ or heated frypan, pour the olive oil.  When the oil has come to a shimmer then place the prawns on top and cook for 90 seconds on each side. Remove from the heat and serve as is or add to your slaw and toss through.   Slaw Soak the goji berries in the lime juice for 20 minutes to soften. Into a mixing bowl add the two cabbages.  Remove the lime juice from your soaking goji berries then add to the cabbage.  Add the cooked prawns, some Moroccan Coconut Dressing and mix well.  Transfer to a serving bowl and serve.