Gluten-Free Australian Seafood Delight: Grilled Prawns with Crispy Quinoa Crust on Bed of Zucchini Noodles and Creamy Dill Sauce

Allergens

Contains no common allergens unless specified.

Ingredients

• 16 large prawns, peeled and deveined
• 2 cups cooked quinoa
• 1/2 cup almond flour
• 1/4 cup grated Parmesan cheese
• 1 tablespoon garlic powder
• Salt and pepper to taste
• Olive oil for brushing
• Zucchini noodles (3
• 4 zucchinis, spiralized)
• 1 cup heavy cream
• 1/2 cup chopped fresh dill
• Lemon wedges for serving

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, combine the cooked quinoa, almond flour, Parmesan cheese, garlic powder, salt, and pepper. Mix well.
3. Dip each prawn in the quinoa mixture to evenly coat, then place on the prepared baking sheet. Brush with olive oil and bake for 10 12 minutes until golden brown and cooked through.
4. In a saucepan, combine heavy cream and dill, cook over medium heat until slightly thickened, stirring occasionally. Season with salt and pepper to taste. e) Toss the spiralized zucchinis with a drizzle of olive oil and a pinch of salt. Heat a large skillet or grill pan over medium high heat, cook the zucchini noodles for 3 4 minutes until al dente. f) Arrange the cooked zucchini noodles on serving plates, top with grilled prawns and drizzle the creamy dill sauce. Serve immediately with lemon wedges on the side.

Chef’s Insight

The key to this dish is balancing flavors and textures: crispy quinoa crust, tender prawns, al dente zucchini noodles, and luscious creamy dill sauce.

Notes

To ensure a gluten-free experience, double-check all ingredients and their labels for potential hidden sources of gluten.