A talented sister act is making waves on the Durban culinary scene, blending the traditional cooking skills passed down through their family over generations with a contemporary twist.
Sisters Zainab and Faatimah Paruk, owners of Chilli Chocolate Chefs, have capitalised on the growing demand for Halaal fusion food in the region and are fast becoming a culinary duo to watch.
They share a Prawn and Cucumber Salad recipe with us which is featured on the cover of their latest recipe book FEAST – a firm favourite in their kitchen.
The freshness of the flavours work perfectly together and paired with its Zesty Asian Dressing, its sure to make anyone into a Culinary Goddess.
12 Prawns, peeled & de-veined
1 tblsp. Sesame Oil
1 Cucumber, julienned
1 Orange, cut into segments
1 Radish, cut into thin shavings
5 Baby Tomato’s, halved
Few Peppadews, sliced
1 Avocado, sliced
Mixed Salad Leaves
Handful of: Coriander, Mint, Spring Onion, chopped
1 tbslp. Black Sesame Seeds
100g silvered Almonds, lightly roasted.
50ml Balsamic Vinegar
2 tsp. crushed Garlic
1 tsp. crushed Red Chillies
1 tsp. Salt
2 tblsp. Fish Sauce
2 tblsp. Castor Sugar
1 tblsp. Olive Oil
3 tblsp. Lime Juice
2 tsp. Sesame Seeds
- Mix all the ingredients together & boil till thick.
- Heat a frying pan with sesame oil.
- Cook prawns with the sesame oil & sprinkle with crushed chillies & salt.
- Leave to cool.
- Place the lettuce at the base of your salad plate.
- Then add cucumber, orange segments, radish, baby tomato’s, peppadews, avocado & chopped herbs.
- Top with prawns.
- Scatter over the mixed herbs, black sesame seeds & silvered almonds.
Get their latest recipe book ‘Feast’ with some new and exciting recipes available at selected stockists.
Contact Marketing@chillichocolatechefs.co.za or 083 677 6888 for stockist details.
Don’t miss the Chilli Chocolate Chefs in the Gourmet Cooking Theatre at Decorex Durban 2019. Click here to view the chef schedule.
21 – 24 March 2019
Durban Exhibition Centre